My family aren't big fans of Turkey for Christmas dinner. We either have Duck, Goose, or as this year will have it Venison (my favorite). But my favorite condiment is Rowan and Crab apple Jelly, the tartness really works well with the Venison. I know that unless you have some Rowan berries conveniently stashed away in the freezer this recipe won't be much use to you, but you can sub the Rowan for any other wild berries.
1kg Rowan berries
1kg Crab Apples
1.5kg Granulated Sugar (don't bother with jam sugar already plenty of pectin in there)
An old pillow case and a boot lace (Tried and tested method, just make sure its really old and I mean really old)
1. Wash and remove stalks from fruits, also chop and peel your Crab apples. Make sure you leave the cores in there.
2.Put it in a big pan, I use a big old pressure pot, and fill it with enough water to come at least half way up the fruit.
3. Bring up to boil and mash the fruit against the pan sides, it is going to turn like a porridge consistency when ready.
4. shove all the pillow case and tie it up aver a big bowl to let it drain. I like my jellies a bit cloudy so I squeeze the bag, If you like them clear just let gravity do all the work.
5. Measure out the liquid, for every litre or liquid you need 750g sugar. You put this into a clean pan, I use the same one as before I just wash it out.
6. slowly heat until all the Sugar melts in, then bring up to a rapid hard boil (scrape of the scum when it appears) for ten minutes.
7.Drop a spoon full onto a cold plate if it Gels your sorted.
8. Put it into warmed clean jars and seal.
leave it for about a 2 - 6 weeks before eating. This allows it to settle and the flavors to blend in together. This recipe works with any foraged fruit I can think of and It keeps for a year.
1kg Rowan berries
1kg Crab Apples
1.5kg Granulated Sugar (don't bother with jam sugar already plenty of pectin in there)
An old pillow case and a boot lace (Tried and tested method, just make sure its really old and I mean really old)
1. Wash and remove stalks from fruits, also chop and peel your Crab apples. Make sure you leave the cores in there.
2.Put it in a big pan, I use a big old pressure pot, and fill it with enough water to come at least half way up the fruit.
3. Bring up to boil and mash the fruit against the pan sides, it is going to turn like a porridge consistency when ready.
4. shove all the pillow case and tie it up aver a big bowl to let it drain. I like my jellies a bit cloudy so I squeeze the bag, If you like them clear just let gravity do all the work.
5. Measure out the liquid, for every litre or liquid you need 750g sugar. You put this into a clean pan, I use the same one as before I just wash it out.
6. slowly heat until all the Sugar melts in, then bring up to a rapid hard boil (scrape of the scum when it appears) for ten minutes.
7.Drop a spoon full onto a cold plate if it Gels your sorted.
8. Put it into warmed clean jars and seal.
leave it for about a 2 - 6 weeks before eating. This allows it to settle and the flavors to blend in together. This recipe works with any foraged fruit I can think of and It keeps for a year.
