Rowanberry Jelly is something not usually seen in North America. It is best
to pick the berries after a good hard frost, which tends to "sweeten" their
tart astringent flavour.

This jelly is not something I would use on toast in the morning, but it
makes a wonderful accompaniment to game, goose, or duck.
Home Cookin 4.9 Chapter: Pickles, Preserves, Condiments

Rowanberry Jelly
================
2 Pounds Rowanberries (about 7 cups)
2 Pounds Crab or tart cooking apples,
Unpeeled, cut into chunks (about 8 cups)
3 Tablespoons Strained fresh lemon juice
Sugar
..
Put all of the fruits in a non reactive pan, add enough cold water to just
cover the top level of the fruit. Bring to a boil, and simmer until fruits
are tender and mushy, about 40 minutes. Stir occasionally with a wooden
spoon. Pour contents of the pan into a dampened jelly bag and let the juices
drip for 6 hours or overnight. Do not squeeze the bag or the jelly will be
cloudy.

Wash and sterilize 5 pint or 10 half pint jars.

Measure the juice and allow 1 cup sugar for every 1 1/4 cups of juice.
(Jelly makers hint: warm the sugar on the middle shelf of your oven set at
225F for 10 - 15 minutes - this reduces the cooking time of the jelly). Heat
the measured juices (lemon and rowan) in a preserving kettle, and when it
reaches a simmer, add the sugar and stir until it dissolves. Boil rapidly
until the jelling point is reached (about 10 - 12 minutes). Remove from
heat, skim off foam, pour into sterilized jars, and seal.

From the recipe archives of Leslie Gratton

Servings: 5




--
Eagles may soar, but weasels don't get sucked into jet engines.