Rowan Jelly Recipe
This recipe uses crab apples which help set the jelly.
Equipment
- jelly bag or muslin cloth
- cooking thermometer
Ingredients
Juice
- 1 kg Rowan berries de-stemmed, rinsed
- 1 kg crab apples cut in quarters; or cooking apples (cut in 8ths)
- 1.5 to 2 litres water
Optional for spiced version
- strip orange peel pith removed
- 1 to 2 cloves
Jelly
- 1 lemon optional, for extra pectin
- Sugar roughly 750 g per 1 L juice extracted
Instructions
Simmer fruit: Stove top
- Place rowan berries and chopped apples (cores/seeds included) in a large pan and cover with just enough water to cover the fruit
- If making a spiced version, add the orange peel and cloves
- Bring to boil, simmer 45–60 minutes until soft.
- Lightly mash to release more juice.
Or Slow cooker method
- Put the rowan berries and chopped crab apples into the slow cooker pot. If making the spiced version, also add the orange peel and cloves. Add water until just covered (about 1.5–2 litres total).
- Cook on low for 6–8 hours, or high for 3–4 hours, until fruit is soft. Lightly mash to release more of the juices.
Strain juice:
- Pour through a jelly bag or muslin and leave to strain into a bowl overnight.
- Don’t squeeze or the jelly will be cloudy.
Sterilise the jars
- https://www.thebakermans.com/sterilising-jars/
Measure and add sugar:
- Measure juice volume.
- Add 750 g sugar per litre of juice.
- Optional: add lemon juice if apples were low-pectin.
Boil:
- Bring to boil and cook until setting point (105°C or wrinkle test on cold saucer).
Jar it:
- Pour into sterilised jars and seal.
Notes
Pairing Rowan Jelly with Cheese
Rowan jelly is sharp, tart, and slightly bitter – ideal with:- Goat’s cheese (esp. aged chèvre or ash-rolled)
- Aged cheddar or Red Leicester
- Blue cheeses (Stilton, Roquefort)
- Comté or Gruyère
- Washed rind cheeses like Munster or Reblochon
- Game meats (venison, duck)
- Charcuterie boards
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