Rowan Jelly
Ingredients:
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350g Rowan Berries - pick over for nasty bits and rinse
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350g Apples - cut into quarters or eighths but NOT de-seeded or peeled
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Water
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Sugar
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Juice of one lemon
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Method:
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Put the rowan berries and apples in a large pot and just cover with water.
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Bring to the boil and simmer until the fruit is soft (20-30 minutes) and give it a little mash.
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Line a colander with a muslin cloth and place over a large bowl or pot. (or whichever way you prefer to strain your jellies) - pour in the liquid and fruit and let it drain overnight. - Everyone will tell you not to squeeze the muslin at the end of it because it makes the jelly cloudy. This is true, but I do it anyway because I can't stand the thought of missing out on extra fruitiness.
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Add 75g of sugar for every 100ml of liquid and the lemon juice to the pan.
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Bring to the boil and boil until either: the liquid reaches 104.5 celsius or a little bit poured onto a cold saucer wrinkles when you push it with your finger.
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Take off the heat, spoon the scum off the top, and ladle into hot, sterilised jars (sterilisation method here: https://www.bbcgoodfood.com/videos/techniques/how-sterilise-jars-video
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** If you'd like, add some rosemary or other herbs and let us know how it goes!
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