Rowan and Rosemary Jelly spells Autumn to me; those glowing red berries like little jewels sprinkled around the countryside mean only one thing, summer has left us and autumn is here, time to wrap up warm and store what we can for the winter months to come.
Like all jelly recipes this Rowan and Rosemary jelly is pretty simple to do, the hardest part is clambering about in bushes and reaching up for those little rowan berries before the birds get them all. Many is the time I’ve fallen in ditches and got tangled in barbed wire in my quest for the gorgeous little red globes of goodness.
The only ingredients you’ll need here are the rowan berries, apples, juice of a lemon, 3 sprigs of rosemary, sugar and water.
Bring these guys all together in the right way and you’ll end up with a gloriously bright red jelly that is a savoury treat perfect for jazzing up cheese on toast or using in the more traditional way along with meat dishes like steak, chops or roast beef or chicken.
Another great use for this Rowan and Rosemary Jelly is to stir it into your gravy when you’re making a roast, chicken, beef, lamb, pork or whatever.
But my favourite way to use it is just with cheese and crackers and a glass of wine.
Rowan And Rosemary Jelly
- 450 g/1lb rowan berries
- 225 g/8oz apples
- juice of 1 lemon
- 3 sprigs fresh rosemary
- Rinse and dry the rowan berries
- Chop the apples (leave on skin and core)
- Place all fruit plus 1 sprig of rosemary in a pan with a little water and heat to boiling point then simmer for 20 minutes
- Mash fruit well
- Ladle fruit into a jelly bag suspended over a bowl and leave to drip overnight
- For every 600ml/1 pint of juice add 350g/12 oz sugar and place in pan with the lemon juice
- Boil for 10-15 minutes or until setting point has been reached.
- Ladle into jars and poop in a sprig of rosemary before covering with lids.