Name: Rowan and rosehip jelly
Yield: Makes 4–5 small jars
Ingredients: About 1.5 kg preserving sugar; Curl of orange peel stuck with 2 cloves; 1.5 kg rosehips and rowan berries

Preparation info

Makes
4–5
small jars

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Keep aside a few jars of a really tart berry jelly to eat with game. You can use any combination of hips, haws, sloes, rowan berries, crab apples or medlars. For a more delicate flavour, replace the cloves with cinnamon.

Ingredients

1.5 kg rosehips and rowan berries
Curl of orange peel stuck with 2 cloves<

Method

Pick over the rosehips and discard any with blemishes. Run a fork down the rowan berries to pull them off the stalks. Rinse thoroughly and transfer both hips and berries to a preserving pan or large stainless-steel saucepan with the orange peel and cloves. Add enough water to cover. Bring to a rolling boil, skim, then simmer gently for 1 hour.

Dump the contents of the pan into a jelly c