Recipe Archives->Preserving->Rowanberry Jelly 02

Rowan Jelly

4 c rowan berries
2 to 3 apples, peeled and quartered
1 c sugar per cup of juice
lemon or lime zest to taste

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.

Printable version: rowanberry-jelly02.txt.