This Rowan Berry and Redcurrant Jelly is a perfect blend of sweet and sour berries and such a tasty jelly to have on hand for meat dishes, toasties, sandwiches and the like.
Rowan Berry and Redcurrant Jelly
Autumn is upon us, that season of mellow fruitfulness. A walk cannot be contemplated without being armed with some sort of basket or bag lest you miss something exciting in the hedgerow just crying out to be jam!
Today I’m not just sharing a recipe with you I also want to tell you a bit about my latest book Simply Scottish – A Wee Taste Of Scotland which is due for release on 31st October.
This is a book about party food, all those great traditional (and some modern too) recipes of Scotland scaled down to nibble and bite size just perfect for parties, snacking or picnics.
Although the book is full of recipes for such goodies as mini venison burgers, Burn’s baubles, Drambuie souffle and the like, there are also recipes for those little extras that make your party table extra special. Things like this rowan and redcurrant jelly which goes so well with those mini venison burgers!
This was a fun book to write and photograph. Being more of a savoury person I enjoyed all the testing and sampling of this one far more than the baking book. Give me a party nibble over a scone any day!
It certainly cheered up the start of the year for me when I was trapped on the sofa with the disastrous foot surgeries. The fact that all the cooking and photography was completed while on crutches and hopping about the kitchen crashing into things was just an added little challenge.
Never let anyone tell you that there is glamour in producing a cook book, there is much swearing, too many calories, eating way too much and a huge lot of washing up every day.
In the meantime here is my lovely rowan & redcurrant jelly recipe from the book.
Ingredients for rowan and redcurrant jelly
- rowan berries
- cooking apples
How to make rowan and redcurrant jelly
- You want to simmer the berries and apples till they are pulpy and soft and then hang then in a jelly bag over a bowl overnight. Resist all temptation to squeezer the bag to release more juice in the morning. If you do this you’ll make that gorgeous jelly all cloudy.
- Discard the fruit pulp and measure the juice and use 450g sugar for every 600ml juice
- Heat till sugar dissolves then boil to setting point and ladle into sterilised jars.
New to this jelly making and preserving lark? Then don’t worry I’ve got you covered. Just check out these quick articles and you’ll go from zero to hero in the preserving world in no time at all.
How long will this rowan berry and redcurrant jelly keep
It will last for up to a year in a cool cupboard. Once opened store in the fridge and use within a month.
How to serve rowan and redcurrant jelly
This jelly goes great with all sorts of cold meats from gammon to chicken. It is perfect with venison (venison burgers are a dream with this one). Serve it on a grilled cheese sandwich and put it out with your cheeseboard too.
Looking for more fun foraging recipe ideas? Then check these out before you go;
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Rowan Berry and Redcurrant Jelly
- 450 g/1lb rowan berries
- 450 g/1lb red currants
- 675 g/1 lb 8 oz cooking apples
- 450 g/1lb granulated sugar for each 600ml/1 pint of juice
- Wash all the fruit and remove stalks. Roughly chop the apples but there is no need to peel or core them.
- Put all the fruit into a large pan and just cover with water. Bring to the boil and then simmer for approximately 20 minutes or until all the fruit is soft.
- Pour into a jelly bag (or muslin in a sieve/ even old tights will do) and let it drip into a bowl over night.
- Discard pulp and measure the juice. Pour this into your pan and add the correct amount of sugar (see above), heat gently to dissolve the sugar and bring to boil for about 5 minutes until the setting point has been reached.
- Spoon into sterilized jars and seal.
- The recipe makes about 4 small jars.