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Home » Jelly and Marmalade » Rowan Berry Jelly With Redcurrants

Rowan Berry Jelly With Redcurrants

Author: Karon Grieve Published : September 2013

Recipe
rwan and redcurrant jelly
rowan and redcurrant jelly
rowan and redcurrant jelly

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 and redcurrant jelly with berries

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.

(SIMPLY SCOTTISH – A WEE TASTE OF SCOTLAND available here!)

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!

WeeTasteOfScotlandCover

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.

jar and berries close up shot

Ingredients for rowan and redcurrant jelly

  • rowan berries
  • redcurrants
  • cooking apples
  • water
  • sugar
top down shot of jar

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 preserving? Then don’t panic, I can take you from zero to hero in no time at all.

Just check out these handy articles to get you heading in the right direction fast;

How to make great jam and marmalade

How to make cool curds

How to make great jelly

How to make chutney and relish

How to sterilise jars and bottles

Sticky situations – troubleshooting your preserves

Different types of preserves

My favourite preserving kit

rowans and redcurrants and jar of jelly

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.

Use this jelly as a glaze when roasting chicken, turkey or beef.

It is perfect with venison (venison burgers are a dream with this one).

Stir your rowan and redcurrant jelly into gravy for more depth and flavour.

Serve it on a grilled cheese sandwich and put it out with your cheeseboard too.

larder links

Looking for more fun foraging recipe ideas? Then check these out before you go;

Rowan and rosemary jelly

Crab apple jelly with Scotch whisky

Blackberry and apple gin

Homemade spiced blackcurrant vodka

Wild garlic oil

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
rowan and redcurrant jelly with berries

Rowan Berry and Redcurrant Jelly

Karon Grieve
Rowan and redcurrant jelly is perfect with game, chicken, turkey and pork. Use in sandwiches and toasties too
No ratings yet
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course preserves
Cuisine British
Servings 4 small jars
Calories 635 kcal

Ingredients
 

  • 450 g rowan berries
  • 450 g red currants
  • 675 g apples cooking apples
  • 450 g granulated sugar for each 600ml/1 pint of juice
Metric – US Customary

Instructions
 

  • 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.

Notes

calories depend on the amount of juice you get from currants/apples etc and the amount of sugar that matches this amount.

Nutrition

Calories: 635kcalCarbohydrates: 162gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 5mgPotassium: 674mgFiber: 15gSugar: 144gVitamin A: 379IUVitamin C: 78mgCalcium: 81mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Autumn/Fall, Foraging Recipes, Jelly and Marmalade, Scottish Recipes

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Comments

  1. Cathie D says

    September 9, 2013 at 1:53 pm

    Your cookbook sounds like a wonderful idea but to an American with Scottish ancestry of course, what is a rowan berry& is there something maybe local or frozen that I could substitute. it sounds very interesting and I’d love to try it, your recipe that is. best of luck on book sales

    Reply
    • Karon says

      September 10, 2013 at 7:54 am

      Hi Cathie,
      Seemingly you can get rowan berries growing in USA, they are also called Mountain Ash or Sorbus Americana. They are never sold commercially here as are only really used in jam and jelly making and not something widely used.
      Hope you can find some.
      Kx

      Reply
  2. Nan says

    September 9, 2013 at 3:04 pm

    You are a whiz-bang to be sure! Another book, I am so impressed! I need to email you – I have so many questions!! Love the look of the new book, hope it sells like hotcakes at the fair! xoxo, Nan

    Reply
    • Karon says

      September 10, 2013 at 7:55 am

      thanks Nan,
      That is so kind of you.
      K x

      Reply
  3. Kim says

    September 9, 2013 at 5:37 pm

    Well your new book is straight on my wish list for Christmas Karon, looks fab. 🙂

    Reply
  4. Patti S. says

    September 9, 2013 at 11:44 pm

    Your book looks fabulous! Congrats, Karon! Being from the states, what would be the closest thing to a Rowan berry in the US? This jam looks delish!
    Patti xxoo

    Reply
    • Karon says

      September 10, 2013 at 7:56 am

      Hi Patti,
      Apparently you can get rowan berries, or Mountain Ash/ Sorbus Americana, in USA so have a look. Unfortunately not something ever sold commercially. They are very bitter so can’t really think of a substitute.
      Thanks for nice comment on the book.
      All best
      K x

      Reply
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Trackbacks

  1. Scotland The Beautiful | Larder Love says:
    September 17, 2013 at 7:18 am

    […] the highlight for me was the rowans. Last week I spoke of rowan berries when I shared my recipe for rowan and redcurrant jelly (and here is my plain rowan jelly recipe here) and many of you asked what these berries were. The […]

    Reply
  2. The Very Best Scottish Recipes For Burns Night Larder Love says:
    January 23, 2015 at 8:47 am

    […] Rowan And Redcurrant Jelly is the perfect addition to a roast dinner and is wonderful stirred into stews and casseroles too. […]

    Reply

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