Rowanberry Jelly

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 4lb/2 kg rowanberries
  • 4 tablespoons lemon juice
  • pints/750 ml water
  • Sugar


Remove ripe rowanberries from their stems, and put them into a pan with the lemon juice and water. Simmer for about 45 minutes until the fruit is soft. Strain through a jelly bag and measure the juice. Allow 1lb/450g sugar to each pint/500ml juice. Heat the juice gently, stirring in the sugar until dissolved. Boil hard to setting point. Pour into small hot jars and cover. Serve with lamb, game and venison.

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