You are here

Rowan and Apple Jelly's picture
  Apples 2 Pound, quartered
  Rowan berries/Red currants 2 Pound
  Water 5 Cup (80 tbs)
  Cinnamon stick 1
  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.

Recipe Summary

Difficulty Level: 
Better Buy

Rate It

Your rating: None
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2831 Calories from Fat 43

% Daily Value*

Total Fat 5 g7%

Saturated Fat 0.26 g1.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 9.3 mg0.4%

Total Carbohydrates 729 g242.9%

Dietary Fiber 58.8 g235.3%

Sugars 653.9 g

Protein 8 g16.9%

Vitamin A 9.9% Vitamin C 339.7%

Calcium 19.9% Iron 7.2%

*Based on a 2000 Calorie diet

Rowan And Apple Jelly Recipe