Lets make jelly

Gooseberry and elderflower for Natascha

Here’s something we made earlier!

Now onto the rowanberry jelly!

This is a great recipe from an old friend on Skye…Ros Burgess…she wrote a great book about countryside and island cooking and making…the berries are ready Right Now…so for those of you who want to have a go this is what I do. Ros’s book is called ‘Notes & recipes from an Island Kitchen’..with fab illustrations from Judith MacLachlan.

Rowan Jelly

1.4kgs(3lbs) rowan berries

6 cloves (which I miss out)

450grs cooking apples – bramleys

1.1L (2pts) water

1 lemon rind (I used lime)

White sugar

Pick your berries (best right now before a frost and the birds have got to them) Take them from their stalks and put into the preserving pan with the chopped apples. Add the lime and the water. Simmer gently for an hour or so until the fruit becomes soft. Strain through a muslin bag or pair of (clean) tights over night and squeeze out the juice into the pan. Add 450grs(1lb) sugar to 600ml(1pint) if juice. Stir over a gentle heat till the sugar is dissolved. Bring to the boil and boil for 10mins. Keep testing till jelly starts to set. Pour into jars which have been sterilised and are warm. Cover, seal and enjoy! Great with cheese or with winter root vegs, meats or in sauces…..