Rowan Jelly



  • 1.5 kg (3 lb) rowans
  • 900 g (2 lb) juicy apples
  • pale
  • soft brown sugar


Peel, slice and core apples. Place in 1.2 litres (2 pints) of water and boil for 20 minutes until soft. Add the rowans and simmer to a pulp. Strain through a jelly bag. Add 450 g (1 lb) sugar to each 600 ml (1 pint) of juice. First warm the sugar, boil the juice for 10 minutes and then add the sugar. Boil for another 10 minutes, skimming all the time. Pour into jars and tie down at once.

From Lyndsay Shearer, out of May Buchan’s Common Place Book. This is a lovely old recipe but I found the brown sugar tends to make too strong a taste so I prefer to use white. The addition of apples is fine from a taste point of view but should be deleted if you want a clear jelly.