Rowan and Apple Jelly
|Apples||2 Pound, quartered|
|Rowan berries/Red currants||2 Pound|
|Water||5 Cup (80 tbs)|
|Sugar||2 1⁄2 Cup (40 tbs)|
Put the quartered apples, rowan berries, water and cinnamon into a large saucepan.
Simmer until the apples and rowan berries are soft and pulpy, then pour into a jelly bag or large piece of cheesecloth.
Leave to strain into a bowl for several hours overnight, if con-venient.
Measure the juice which has dripped from the bag into the bowl: to each 2 1/2 cups of juice add 2 1/2 cups of sugar.
Put this into a saucepan, and heat until the sugar has dissolved in the juice.
Bring to a boil and boil fast for 5 minutes, then remove the pan from the heat and test for a set: drip a little of the juice onto a saucer and leave to cool for several minutes, then push the jelly with your fingertip.
If the jelly wrinkles, you have a set.
If it doesn't wrinkle, boil for a further few minutes, then test again.
Pack into jars.