Rowan berries, the fruit of the mountain ash, which is common throughout Britain, are best picked in September/October. They make the most delicious tangy, orange-red jelly which is a great accompaniment for cheese, veggie sausages and is particularly good with globe artichoke. Adding apples improves the set - use cooking apples instead of crab apples if you wish.
Makes 4-5 jars
Equipment needed: a preserving pan or good solid-bottomed saucepan
Ingredients
900g rowan berries
900g crab apples
white sugar
Method
Remove the rowanberries from their stalks and wash well. Cut up the apples roughly and place both fruits in a pan with just enough water to cover them.
Simmer gently for about 45 minutes, or until the fruit is soft. Then crush with a potato masher; and strain through a jelly bag overnight.
Measure the juice and pour into a clean pan with 80% sugar added to 100% juice.
Heat gently until the sugar has dissolved, then boil rapidly for about 10 minutes, or until setting point is reached. Pot and cover in sterilised jars.
