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Post by goth on Jan 29, 2008 15:42:09 GMT 1
We made some Rowan Berry Jelly last year. Here's pictures of the jelly making in progress: I used a new stocking to filter the juice out ~ Cath [my daughter] looks amazed!: Catching the 'drips': Bottled & ready to eat: Rowan Berry Jelly1 lb Rowan berries (stalks removed). 1 lb cooking or crab apples (leave peel on and cut into quarters). 1 1/2 pints of water 1 1/2 lbs sugar 1. Wash the berries and quarter the apples and place in a heavy bottomed saucepan. 2. Cover with the water and bring to the boil. Simmer (covered) for 25 minutes. 3. Strain through a jelly bag, muslin cloth or clean stocking. This make take a few hours. Do not squeeze the bag, or the liquid will become cloudy. 4. Pour the strained liquid back into the saucepan and add the sugar. 5. Bring back to the boil and boil rapidly for 15 minutes. 6. Allow to cool slightly and pour into steralised jars. Screw tops on immediately. Serve with cold/warm meats ~ especially game |
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Post by 4pygmies on Jan 29, 2008 15:45:03 GMT 1
I quite often make Crab Apple jelly but I've never tried Rowan berry, even though I have 3 trees in the garden. What a lovely colour. Is it quite tart? It looks tasty anyway!
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Post by bogmyrtle on Jan 29, 2008 15:45:27 GMT 1
We made some Rowan Berry Jelly last year. Here's pictures of the jelly making in progress: I used a new stocking to filter the juice out ~ Cath [my daughter] looks amazed!:Catching the 'drips':Bottled & ready to eat:Rowan Berry Jelly1 lb Rowan berries (stalks removed). 1 lb cooking or crab apples (leave peel on and cut into quarters). 1 1/2 pints of water 1 1/2 lbs sugar 1. Wash the berries and quarter the apples and place in a heavy bottomed saucepan. 2. Cover with the water and bring to the boil. Simmer (covered) for 25 minutes. 3. Strain through a jelly bag, muslin cloth or clean stocking. This make take a few hours. Do not squeeze the bag, or the liquid will become cloudy. 4. Pour the strained liquid back into the saucepan and add the sugar. 5. Bring back to the boil and boil rapidly for 15 minutes. 6. Allow to cool slightly and pour into steralised jars. Screw tops on immediately. Serve with cold/warm meats ~ especially game Hi Goth, We made some last year as well, very nice, in fact I don't think we have any left, must check in the cupboard! |
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Post by goth on Jan 29, 2008 15:57:00 GMT 1
I quite often make Crab Apple jelly but I've never tried Rowan berry, even though I have 3 trees in the garden. What a lovely colour. Is it quite tart? It looks tasty anyway! It's a beautiful colour isn't it? The taste is quite unusual; It's not tart as such, more of a very, very mild, sweet, bittery taste. |
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Post by 4pygmies on Jan 29, 2008 16:19:41 GMT 1
The rowan berries are the very last thing the birds eat in my garden. Always made me wonder if it was because they were vile......I might have a go in the Autumn now.
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Post by goth on Jan 29, 2008 16:25:28 GMT 1
The rowan berries are the very last thing the birds eat in my garden. Always made me wonder if it was because they were vile...... They are vile...eaten in their raw state...very bitter...and they suck all the juice out of your mouth lol. |
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Post by 4pygmies on Jan 29, 2008 16:30:13 GMT 1
Well that sounds tempting then! Poor birds...I thought I was doing them a favour planting all the Rowans....
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Post by Sleepy on Jan 29, 2008 16:30:55 GMT 1
The rowan berries are the very last thing the birds eat in my garden. Always made me wonder if it was because they were vile...... They are vile...eaten in their raw state...very bitter...and they suck all the juice out of your mouth lol. Mmmm. Sloes do that too. |
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Post by 4pygmies on Jan 29, 2008 16:32:22 GMT 1
And naked cream crackers...
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Post by owdboggy on Jan 29, 2008 16:44:42 GMT 1
The best berries to use are those which come from Sorbus edulis. They are bigger and less asringent so make a sweeter product. We made some from the ordinary berries , many years ago and found it very unpleasing.
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Post by roan on Jan 29, 2008 17:53:31 GMT 1
We have two Rowan trees in our garden and they produced berries for the first time this year. Hopefully if they produce more next year we might have a go at producing some Rowan Berry Jelly and will try your recipe!
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Post by maggyd on Jan 29, 2008 20:17:39 GMT 1
I quite often make Crab Apple jelly but I've never tried Rowan berry, even though I have 3 trees in the garden. What a lovely colour. Is it quite tart? It looks tasty anyway! It's a beautiful colour isn't it? The taste is quite unusual; It's not tart as such, more of a very, very mild, sweet, bittery taste. Ive only tasted it once and it was with venison  it was lovely. What a good idea straining through a stocking! much better than a piece of muslin slung between a stool legs. ;D |
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it was lovely.