The perfect accompaniment?

User00056

Well-Known Member
Rowan jelly.

It's that time of year again. 1.5kg of rowan berries, same of apples. Stew until pulp, then strain the juice and add 500g of sugar per litre and boil until it reaches setting point. Skim off any scum for a clearer jelly.

It has an interesting bittersweet flavour which goes very well with game, cheese, lamb, and venison.

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@Quixote Do you think this would work using frozen rowan berries and apples? I can't source both from the same area at the same time.

I've been reading that it's best to pick them later in the year. Are you going to try another batch?
 
It will probably work even better with frozen as they say the berries are best picked after frosts. Apparently it releases more sugar? It's just the juice you need, so I can't think of a single reason why frozen wouldn't work just fine
 
I wasn't even aware these could be made into anything, we were always told in school those berries are poisonous

I supose google says they are poisonous raw so they werent wrong, but stilll! learn something new every day!
 
I wasn't even aware these could be made into anything, we were always told in school those berries are poisonous

I supose google says they are poisonous raw so they werent wrong, but stilll! learn something new every day!
They're mildly toxic raw, but you'd need to eat a lot to do you any real harm. They taste absolutely foul though. Cooking transforms the parascorbic acid into ascorbic apparently. And that does some stuff to other stuff I don't understand that makes it safe 🤔

The jelly has a slight bitter taste that goes really well with game and fatty meats
 
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