<p>Rowan berries are vibrant red colour and packed with vitamin A and C. They are a bit sour, bitter and sweet at the same time, especially, when still raw. But when cooked into a jelly, they become a bit more sweet with a tint of bitterness left at the end of tasting. Rowan berries make a delicious preserve, worth making. Perfect for breakfast with toasted bread and butter or served with game and lamb. Great for autumn and winter. </p>
It is important that you freeze the rowan berries for about 12 hours before using them. Pick the berries from the stalks and wash them under the runing water, drain well. Cut the apples into quarters. Put the rowan berries and apples in a large pot. Barely cover the berries with cold water.
Set the pot over high heat and bring to the boil, then lower the heat and simmer for 40 minutes or until the fruit becomes soft. Strain through a large sieve lined with cheesecloth for at least 4 hours or overnight.
It is very important not to press down the fruit, this way you will get a pure, clean liquid, jelly.
Measure the liquid, that was strained and pour it into a clean, large pot. For every liter (1000 ml) of liquid add 750 g / 1.7 lbs sugar. Set a pot over a medium high heat and simmer for 20 minutes or until the sugar completely dissolves. Boil for 5 minutes or until liquid reaches a setting point.
For clearer jelly you need to remove any scum from the top.
Test for the setting point by placing a small amount of jelly onto a small, cold plate. If it sets and wrinkles it's okay.
Place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Pour the rowan berry jelly to the sterilised jars, make sure the lids pop down and store. Serve with toast and butter. It also goes extremely well with game and lamb.