Rowan Berry – Crab Apple – Jelly

Roughly chop the berries as well as the apples and boil them in a large saucepan with 3 cups of water. Simmer for 45 to 60 minutes until the fruit is very soft and can be mashed with a wooden spoon.

Pour the hot fruit mixture into a damp juice cloth and strain for at least 12 hours (or overnight).

Measure the strained fruit juice with a measuring cup. In a large saucepan, mix the sugar with 1 l of juice and heat over low heat, stirring throughout, until the sugar dissolves. Allow the syrup to bubble and make for 25 min, until the gelling point is reached. Skim off the foam.

Pour the jelly into warm, sterilized jars and seal the jars.

The tart rowan jelly goes very well with meat, but it can also be used to deglaze gravy and thus form the basis for a sauce.

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