basil
Distinguished Member
Apparently an excellent addition to Venison. Prep: 15 mins,
Cook: 40 mins
Yield: 6 x 250ml jars - 36 servings
What You'll Need
Instructions
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Cook: 40 mins
Yield: 6 x 250ml jars - 36 servings
What You'll Need
- 1.8 kg (4lb) rowan berries, washed and stalks removed
- 1.4 kg (3 lb) cooking apples, peeled, cored and quartered
- 450g (1 lb) white sugar for each pint/ 600 ml juice
Instructions
- Put all the fruit in a large preserving pan or stock pot (there should be room for the berries to reach a good rolling not be crammed in). Barely cover the berries with water. Bring to the boil, then simmer for 20 minutes or until the fruit is soft. Allow to drip through a jelly bag overnight. It is very important not to squeeze the jelly bag to extract more juice as this will make the finished jelly cloudy. The jelly will still be delicious but not look as pretty.
- Measure the juice and weigh out the correct amount of sugar as directed above. Add the juice and sugar to the cleaned preserving pan, and simmer over a low heat for 10 minutes until the sugar has dissolved.
- Increase the heat and cook at a full rolling boil for 5 minutes, then test for a set. When the jelly has reached setting point, pot into hot, sterilized jars, seal and label.
- The jelly will keep unopened for a year. Once opened though, keep in the refrigerator.
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