rowan tree?

[dennydrewcook]

I think this tree is a rowan can anyone positively I'd and help with uses I've heard berries are good for jam ?

denny 😊

 

[Macaroon]

Unmistakebly Rowan; Very strong wood suitable for many uses and you can make a jelly from the berries that goes well with game meats; also known as the Wicken......

 

[cranmere]

Definitely a rowan. There are several different cultivars so they vary a little one from the other sometimes. Make a jelly from the fruit, it has a slightly bitter edge to the taste and goes very well with meat and cheese, rather like redcurrant jelly.

 

[dennydrewcook]

any recipes for the jam? would it work for fruit leather? thanks


denny 😊

 

[cranmere]

Boil up the berries until soft in just enough water to cover. If you want jelly strain it through a jelly bag or several layers of clean tea towels, then to every pint of juice add 1 pound of sugar. (Sorry, I learned from my Mum back in the 1960s so it comes in Imperial measurements). Boil until it sets, you can test it by putting a bit on a cold plate and letting it cool for a minute, if it wrinkles when you push your finger through it it's ready to put into jars.

It should make fruit leather just fine.

 

[Toddy]

Much nicer if made with apples though. Still has a tang like good marmalade but not so bitter that it's hard to enjoy.
I like rowans Right now mine has a honeysuckle growing up through it


As rowan and apple jelly they are served like marmalade.

Basically weight for weight fruit and water. The rowans are maybe eight or nine big spreads in 3kgs of apples. Bring to a boil, lower the heat and simmer until the fruits break to mush, usually well under an hour. Pour into a jelly bag (or muslin lined sieve) and hang to drip overnight. Don't squeeze or you'll make cloudy jelly.

Next day, measure liquid and add a gram of sugar per ml of liquid. i.e. Iltr gets Ikg added.

Bring slowly to a rolling boil, meanwhile wash and warm jars. Test for setting by dribbling a little on a cold plate. When the surface crinkles, it's ready to be potted. Remove pot from heat and allow to cool a little. Pour into jars and seal with wax papers and jam covers.
Keeps for ever..........unless ancient uncles and sons find out it's in the pantry Awfully good with oatcakes and cheese

http://www.bushcraftuk.com/forum/showthread.php?t=77016

M

 

[Harvestman]

Rowan jelly is great. Just boil it up as per any normal fruit jelly recipe. Worth trying the berries raw just as a taster. Some are incredibly bitter, but others are quite palatable, and it varies considerably from tree to tree and year to year.

Rowan jelly (with or without apple) is great with meats, hot or cold, and seems to keep forwever.

 

[Greeny]

Great with lamb,as the astringency hints at dry vermouth which is a common sheep-meat accompaniment.....add a delicate 'herby' rather than 'florid' honey to temper the bite but maintain the flavour.

 

[hog]

Known as Mountain Ash also here on the Isle of Man they grow with great profusion.

 

[richardhomer]

That's a good bit of info about the berry's I did not know that you could make a jelly from the berry's.

 

[Harvestman]

You can also use the berries to flavour alcohol like vodka or gin. It may need some sugar adding to offset the bitterness, though it also works as a sour schnapps, depending on your taste buds.

 

[Baelfore]

You can also use the berries to flavour alcohol like vodka or gin. It may need some sugar adding to offset the bitterness, though it also works as a sour schnapps, depending on your taste buds.

And like an alchoholic , im going to jump in here and ask if you can giive a rough guide to measurements and length of time neded to sit before sampling? (Im in a tent for the next month or so from today and wouldn,t mind trying a brew up from a tent instead of my kitchen!))

Thanks,
Stephen

 

[Monikieman]

I made Rowan marmalade (that's what the recipe called it). Boil berries and when soft push through a sieve. Weight the mush and follow the normal pound for pound with sugar and boil. Jas etc. Was great with poate etc and not the extra work of making jelly and getting it clear.

I've heard that you can squeeze one or two berries and add to gin to give it a flavour.

 

[Harvestman]

And like an alchoholic , im going to jump in here and ask if you can giive a rough guide to measurements and length of time neded to sit before sampling? (Im in a tent for the next month or so from today and wouldn,t mind trying a brew up from a tent instead of my kitchen!))

Thanks,
Stephen

Recipe:
Bottle of vodka (or alcohol of choice)
Enough berries to fill a quarter of the bottle
Sugar (if wanted) up to the same depth. Adjust to taste.
Leave several months until flavour is how you want it (keep tasting), and the liquid is orange.
Decant off the liquid

 

[dennydrewcook]

went with the half and half recipe very nice thanks for the info guys

denny 😊

 

[Harvestman]

Nice jar. Kilner is my surname

 

[Toddy]

Good jelly tucked away tidily on shelves gleams like gems for Wintertime

Your's looks good

cheers,
M