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Homemade Rowan Jelly
A super easy recipe for rowan jelly with the option of flavouring it with rosemary too.
Ingredients
- 450 g rowan berries
- 225 g apples
- water
- 1 lemon juice only
- 3 rosemary sprigs of fresh rosemary (optional)
- sugar
Instructions
- Rinse and dry the rowan berries
- Chop the apples (leave on skin and core)
- Place all fruit plus 1 sprig of rosemary (if you are flavouring your rowan jelly with 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 with potato masher
- Ladle fruit into a jelly bag.muslin bag or clean nylon tights 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 pop in a sprig of rosemary if you have gone for the rosemary version before covering with lids.
Video
Notes
Please note I can't give you exact sugar content (hence calories off) because it depends on how much juice you get from the rowan berries and apples after straining the juice.
Nutrition
Calories: 171kcalCarbohydrates: 42gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 5mgPotassium: 561mgFiber: 16gSugar: 24gVitamin A: 559IUVitamin C: 81mgCalcium: 88mgIron: 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!
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