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5 from 1 vote

Rowan And Rosemary Jelly

Rowan and rosemary jelly the perfect savoury treat
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: preserves
Cuisine: Savoury Preserves
Servings: 2
Author: Karon Grieve


  • 450 g/1lb rowan berries
  • 225 g/8oz apples
  • water
  • juice of 1 lemon
  • 3 sprigs fresh rosemary
  • sugar


  • 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.