Foraging round the lanes and gathering rosemary from the garden for this gorgeous rowan and rosemary jelly It’s autumnal joy in a jar. Just look at that amazing colour, and it tastes just as good as it looks too.
Rowan and rosemary jelly
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 jellys this recipe for Rowan and Rosemary jelly is pretty simple to make. The hardest part is the foraging. 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 for this Scottish rowan jelly recipe are the rowan berries, apples, juice of a lemon, 3 sprigs of rosemary, sugar and water.
How to make rowan and rosemary jelly
Bring these guys all together in the right way and you’ll end up with a gloriously bright red jelly. Making rowan jelly is easy. It just takes a wee bit of patience. First you have to pick all those rowan berries off their stems (that’s the boring bit) then boil them up with the apples.
Now comes the patience part. Leave the resulting fruity pulp hanging in a jelly bag over a bowl overnight. Now the important bit. Do NOT under any circumstances squeeze the jelly bag to get out more juice.
Tempting though this is. If you do squeeze that jelly bag you will end up with cloudy rowan jelly and not the crystal clear jar full of joy that you can see here.
Now you just boil up your juice with sugar etc and get it that all important setting point.
New to preserving? Then check out these great articles to get you started on the right track.
What does this sort of rowan jelly taste like? Well, this is a sweet and savoury jelly. It’s tangy and fruity with the depth of herbs from the rosemary and a slight floral edge. Good Lord, I sound like one of those wine buffs!
What do you eat with rowan jelly?
This sweet and savoury treat is 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 for this Scottish rowan and rosemary jelly is on the cheeseboard. Just add cheese, crackers and a glass of wine and I’m happy as a lark.
How long will rowan jelly keep?
This jelly (like all my jellies) will keep for up to a year in a cool cupboard. Once opened store in fridge and use up within a month.
Looking for more foraging preserves? Then check these out before you dash off.
Finally, if you do try this rowan and rosemary jelly do leave a comment/rating below. I love hearing from readers and respond to everyone just as soon as I can. Want more Larder Love, then follow me on Instagram and Facebook and sign up for my free weekly newsletter too.
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 (just covering the fruits) 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.
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