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Rowan Berry Jam
A super easy rowan jam that is perfect with roasts, or a cheeseboard, in sandwiches, stirred into gravy and stews and so much more.
Ingredients
- 500 g rowan berries
- 500 g apples standard eating apples
- 250 ml water
- 400 g sugar plain white granulated sugar
- 1 lemon Juice only
Instructions
- Pick over the rowan berries to remove stalks and rinse to remove any dust and insects, chop apples (no need to core or peel them)
- Boil rowan berries and apples in the 250ml water for about 30 minutes till fruit is tender
- Use potato masher to squish the fruit to pulp then press this through s wire sieve and into pan.
- Add the sugar and lemon juice and heat gently till sugar has dissolved then raise heat and boil till it reaches setting point at 105C (15 minutes for me)
- Ladle into sterilised jars
Video
Notes
This recipe makes about 500ml of rowan berry jam and I measure a serving as a tablespoon of jam.
The size of jars you are using will depend on how many you can fill.
Your rowan jam will keep for up to a year in a cool cupboard, once opened store in the fridge and use within a month.
Nutrition
Calories: 58kcalCarbohydrates: 15gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 43mgFiber: 1gSugar: 14gVitamin A: 39IUVitamin C: 5mgCalcium: 6mgIron: 0.1mg
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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