Pete's Food Blog

13. Sep, 2021

Rowan berry and rosemary jelly Vegan

Ingredients:

500 g Rowan berries, washed and drained

250 g apples, cut into 2cm pieces with core and skin

Juice of 1 lemon

3 sprigs of rosemary

Water and sugar according to the batch (described below).

2x 250 ml Kilner/Mason/jam jars, washed and sterilized - 30 mins. at 140°C

Method:

Put the fruit and 1 sprig of rosemary in the saucepan. Add enough water to just cover the fruit. Bring to the boil and simmer for 30 minutes.

Mash the fruit with a potato masher and transfer to a muslin lined sieve or wine-maker's filter bag. Let it drip through overnight.

For every 500 ml of juice add 290 g of pectinated (jam-) sugar.

Add the lemon juice and boil for 15 mins.

To test if it is setting, put a spoonful on a cold plate - put it in the freezer for 10 minutes. When you draw your finger through the jelly, it should no longer return, ... the furrow remains.

Transfer the hot jelly into the hot jars. Add a sprig of rosemary to each jar before sealing it.

Stores for at least a year.