Rowan and Apple Jelly

Preparation info
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

This jelly is very good with lamb and makes a refreshing change from the ubiquitous mint.


  • 900 g/ 2 lb tart eating apples, peeled, quartered and cored
  • 900 g/


Put the apple quarters in a pan with the rowan berries, cinnamon stick, lemon juice, rind and pips, and 1.1 litres/ 2 pints of cold water. Bring to the boil, lower the heat and simmer gently for 30 minutes