Catherine Brown

Rowan Jelly

Preparation info
  • Yield:

    3-4

    pots
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

With its sharp, astringent tang this is an indispensable accompaniment to roasts of venison and game birds. For a more intense flavour, substitute some of the apples for more rowans.

Ingredients

  • 1 kg (2 lb) slightly under-ripe rowan berries
  • 1 kg (2

Method

Heat jars.

Making Juice

Chop apples roughly and remove stalks from berries. Put both into a pan with just enough water to cover and bring to the boil. Simmer the fruit till soft and put into a preserving bag or muslin to drip overnight.

Making Jelly

Measure the juice and add