1.5 kg (3 lb) ripe rowan berries
1.5 kg (3 lb) crabapples, quartered
warmed sugar
1.5 kg (3 lb) crabapples, quartered
warmed sugar
method
1. Put the berries in a preserving pan, just cover with water and cook gently until pulpy.
2. Strain through a jelly bag.
3. Do the same with the crabapples, then measure, both strained juices and mix together in the pan.
4. To each 600 ml (1 pint) of mixed juices add 450 g (1 lb) sugar.
5. Stir to dissolve the sugar, then boil until setting point is reached.
6. Pot as usual.
Note: If you prefer, make this jelly with 1 kg ( 2 lb) of rowans and 2 kg (4 lb) of crabapples; this will produce a less acid result.
2. Strain through a jelly bag.
3. Do the same with the crabapples, then measure, both strained juices and mix together in the pan.
4. To each 600 ml (1 pint) of mixed juices add 450 g (1 lb) sugar.
5. Stir to dissolve the sugar, then boil until setting point is reached.
6. Pot as usual.
Note: If you prefer, make this jelly with 1 kg ( 2 lb) of rowans and 2 kg (4 lb) of crabapples; this will produce a less acid result.
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