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Jelly · From Bladwijzer

Rowan jelly

Updated on 9 October 2026

• Makes: ± 4 jars of 250 ml
• Time: 1 hr 30 + overnight dripping
• From: Rowan

Ingredients

• 1 kg rowan berries, stripped from the stalks
• 1 kg sour apples (e.g. Bramley or windfalls)
• 1 litre water
• juice of 1 lemon
• sugar: 800 g per litre of juice

Method

1. Rinse the berries and chop the apples, skin and core included.
2. Put everything in a large pan with the water, bring to the boil and simmer gently for 20 to 30 minutes until soft.
3. Pour it all into a wet jelly bag or cloth over a bowl and leave to drip overnight, without squeezing.
4. Measure the juice and bring it to the boil with the sugar and lemon juice. Boil hard until it reaches setting point, 10 to 15 minutes.
5. Test a drop on a cold plate: if a skin forms that wrinkles when you push it, the jelly is ready.
6. Skim off the foam, fill hot, clean jars to the brim and seal at once.

Storing: A year in a cool, dark place; once opened, in the fridge. A classic with game, lamb and cheese.