We’re big fans of the late summer bounty of fruits. We recently picked a load of rowan berries (Sorbus aucaparia) and crab apples (Malus sylvestris – probably!) as we were walking Willow alongside the river and so Nicola has made some rowan and crab apple jelly. It’s easy to do and goes really well with game, cold meats and cheeses, so why not give it a go!
- 500g of rowan berries
- 500g of crab apples
- 500g of sugar
How to make rowan and crab apple jelly
- Pick off the stalks from the fruit and give a quick wash, this also gives any insects the chance to make their getaway
- Place the fruit in a heavy pan and cover with water
- Bring the water to the boil and bring back to a gentle simmer for around 30 minutes
- Remove the pan from the heat and pour the contents into a bowl through a sieve
- Push the pulp through the sieve with the back of a spoon
- Pour the resultant liquid into a clean pan
- Add the sugar and a little water
- Bring to the boil and gently simmer for 30 minutes
- Test to see if the mixture has reached setting point by spooning a small quantity onto a chilled plate. If the mixture sets, it’s ready; otherwise simmer for a few minutes longer and test again
- Let the mixture cool slightly and pour into sterilised jars*.
*To sterilise the jars, wash them in cold water and place them upside down in a cold oven. Set the temperature to 160ºC, and turn the oven on. Once it gets up to temperature, the jars are ready. Remember to use a tea towel oven gloves when you handle the jars.
We made this and many other delicious preserves on our 1 day foraging course.
You can see loads of photos from the day, as well as from all of our courses, on our Facebook page.