~Rowan Jelly

Met toestemming; deze prachtige prent 
gemaakt door Frank 

  
*MUM'S ROWAN JELLY

1.5 kg Rowan berries
500g cooking apples (or crab apples)
1.25 litres water
Granulated sugar - amount will depend on volume of juice,
but have a couple of kilos to hand.

Trim all the stalks from berries and rinse them if they
are dusty. Coarsely chop the apples, discarding any
bruised or damaged parts, but don't discard the cores.

Put fruit into a preserving pan with the water.
Simmer gently for about one hour until the fruit is
soft; as it softens stir occasionally and mash everything
down with a wooden spoon to release the pectin.
Ladle softened fruit and juices into a jelly bag and leave
to drip for several hours or overnight.
Resist the temptation to press the pulp through the bag,
as the resulting juice will give a cloudy jelly.
Measure strained juice back into a clean jam pan
and for every 600ml of juice add 450g granulated sugar.
Stir over low heat until all the sugar has dissolved
then turn up the heat.
Bring to the boil and boil rapidly for approximately 10 mins.
Test for set, and then skim any foam off the surface
before potting in small sterilised jars.