Rowan Jelly
Ingredients
- 4 c rowan berries
- 2 to 3 apples, peeled and quartered
- 1 c sugar per cup of juice
- lemon or lime zest to taste
Instructions
Cover washed berries and peeled apple quarters with water. Simmer twenty to forty minutes until very soft. Put pulp into jelly bag and leave overnight to drip. Squeezing causes cloudy jelly. Measure juice and add the sugar (one cup sugar per one cup juice). Wrap some lemon or lime zest in cheese cloth and add to the sauce pan. Heat mixture slowly, then boil until a cold spoon dipped into mixture sheds in a single sheet. Pour into sterilized jars and seal.