Rowan Jelly

The bright red berries of the rowan tree have been foraged for centuries in Scotland. Jellies are a great way to preserve hedgerow fruits, and rowan is perhaps my favourite jelly with its sharp, bittersweet flavour. This jelly is fantastic added to gravies and casseroles or served as an accompaniment to a cheese or charcuterie board.

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Ingredients
 

• A small basketful of rowan berries (with any brown berries removed) washed and removed from stalks

• Granulated sugar (approximately 500g but the final amount will vary slightly)
   

Method

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1. Place the berries in a pan with just enough water to cover. Simmer for up to 30 minutes, until the berries are soft and have released their juice.
    

2. Strain through a muslin cloth or fine sieve overnight - avoid squeezing the bag or hurrying the process, as this could lead to cloudy juice.
    

3. Weigh the juice and return it to the pan. Add an equal weight of sugar.
    

4. Heat gently, stirring until the sugar dissolves, then bring to a rolling boil and cook until setting point is reached (around 105°c). You can test this with a sugar thermometer or by placing a small spoonful on a cold plate to see if wrinkles form when pushed gently with a finger.
    

5. Carefully ladle the hot jelly into warm sterilised jars, seal, and allow to cool. The jelly should store for up to 12 months in a dark cool place.