Rowan Berry Jelly
By Natasha Lloyd
Natasha Lloyd is a Medical Herbalist and Forager, based in the heart of Cairngorm National Park in Scotland. Natasha has been teaching foraging and herbalism for over 15 years.
COOKS IN: 20 mins (plus overnight)DIFFICULTY: MEDIUM
Ingredients
4lbs of rowan berries with the stalks removed.
3lbs of apples peeled, cored and chopped into quarters.
1lbs of sugar.
Method
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In a big bowl add the berries and sugar together and allow to infuse overnight into a syrupy solution.
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The next day, add the syrupy berries and the apples to a saucepan, bring to the boil then simmer for 20 mins or until the fruit is soft.
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Allow to cool slightly before pouring into jelly strainer bag. Once the jelly is completely strained (I like to leave it to strain overnight) pour the jelly into sterilised jars. If you have left to strain overnight you may need to heat it slightly to allow it pour freely into the jars.
Tips
This jelly is well known in Scotland as a tart jelly to go with fatty and game meats and pairs particularly well with strong cheeses. It has an unusual flavour that is tart and astringent.
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