Rowan and Apple Jelly

Serves	2 x 225g jars
Prep time	24 hours, 30 minutes
Cook time	45 minutes
Total time	25 hours, 15 minutes
Dietary	Gluten Free, Vegan, Vegetarian
Meal type	Condiment
Misc	Pre-preparable
Occasion	Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region	British
By author	Karen Burns-Booth

A deliciously smoky, tangy and jewel-like jelly that goes perfectly with game, lamb, cheese and charcuterie. Made from "free" foraged berries.

Ingredients

450g rowan berries
225g cooking apples
Water
Juice of 1 lemon
Sugar (white cane or granulated)

Note

A deliciously smoky, tangy and jewel-like jelly that goes perfectly with game, lamb, cheese and charcuterie. Made from "free" foraged berries.

Directions

Step 1	Rinse and dry the rowan berries, then chop the apples - there is no need to peel them or core them.
Step 2	Place the rowan berries and the apples into a pan, and then add a little water, about 150ml to 200ml.
Step 3	Bring the fruit to boiling point and then turn the heat down and simmer it gently for 20 to 30 minutes, mashing the fruit towards the end as it softens.
Step 4	Ladle the fruit into a jelly bag suspended over a bowl or large measuring jug, and allow to drip overnight, DO NOT be tempted to press or squeeze the fruit, as this will result in a cloudy jelly, although it will still taste good.
Step 5	For every 600ml of juice collected, that's 1 pint, add 450g (1lb) of sugar to the juice and place it all in a pan with the lemon juice.
Step 6	Bring to the boil and boil for 10 to 15 minutes, or until the setting point has been reached. **
Step 7	Once the setting point has been reached, take off the heat and spoon off any scum that has risen to the surface, then ladle into hot, clean and sterilised jam jars, and seal whilst still hot to create a vacuum.
Step 8	Label when cold and store in a cool, dry and dark place.
Step 9	Setting point Flake test - dip a large spoon into the pan of jam and scoop out a spoonful - hold the spoon horizontally over the pan of jam and allow the jam to drip......setting point has been reached when the jam forms a long drip-like webbed feet, and hangs without dropping from the spoon. Cold saucer test – Place two or three saucers into the freezer; spoon a spoonful of jam onto the cold saucer, and push it with your finger, setting point has been reached when the jam wrinkles and isn't runny. Temperature test – Use a sugar thermometer and place the thermometer into a jug of boiling water just before testing for a set; lower the thermometer into the jam and setting point has been reached when the reading is 104.5C (220F)