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rowan and redcurrant jelly with berries

Rowan Berry and Redcurrant Jelly

Karon Grieve
Rowan and redcurrant jelly is perfect with game, chicken, turkey and pork. Use in sandwiches and toasties too
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course preserves
Cuisine British
Servings 4 small jars
Calories 635 kcal


  • 450 g rowan berries
  • 450 g red currants
  • 675 g apples cooking apples
  • 450 g granulated sugar for each 600ml/1 pint of juice


  • Wash all the fruit and remove stalks. Roughly chop the apples but there is no need to peel or core them.
  • Put all the fruit into a large pan and just cover with water. Bring to the boil and then simmer for approximately 20 minutes or until all the fruit is soft.
  • Pour into a jelly bag (or muslin in a sieve/ even old tights will do) and let it drip into a bowl over night.
  • Discard pulp and measure the juice. Pour this into your pan and add the correct amount of sugar (see above), heat gently to dissolve the sugar and bring to boil for about 5 minutes until the setting point has been reached.
  • Spoon into sterilized jars and seal.
  • The recipe makes about 4 small jars.


calories depend on the amount of juice you get from currants/apples etc and the amount of sugar that matches this amount.


Calories: 635kcalCarbohydrates: 162gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 5mgPotassium: 674mgFiber: 15gSugar: 144gVitamin A: 379IUVitamin C: 78mgCalcium: 81mgIron: 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!
Keyword redcurrants, rowan
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