Rowan and Apple Jelly

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/ 2 lb rowan berries
  • 1 cinnamon stick
  • juice, rind and pips of 1 lemon
  • 450 g/ 1 lb caster sugar


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.

Pour into a jelly bag over a bowl, or line a colander with several layers of muslin, and leave to drip through overnight.

Press gently with a wooden spoon to extract any remaining liquid then pour the results into a measuring jug. You should have about 600 ml/ 1 pt; if not, make it up with water. Return this to a saucepan with the caster sugar and heat slowly to boiling point, then boil for 5 minutes. Turn off the heat and check for setting by dripping a teaspoonful on a cool plate. Leave to cool for 5 minutes, then push it gently with your finger; if it wrinkles, it is fine. If not, return the liquid to the boil and boil for a further 3 minutes, then repeat the setting test. When it passes the wrinkle check, put the mixture into sterilized jars and cap them.