Rowan And Rosemary Jelly
Rowan and rosemary jelly the perfect savoury treat
- 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.