Home > Ciao Café > Recipes > Recipes for Jams and Preserves > Reviews

cladach29 5

cladach29

Add to my Circle of Trust

Subscribe to reviews

About me:

Member since:17.08.2006

Reviews:43

Members who trust:53

Quote-start

The red colours of autumn in a jelly

Quote-end
02.09.2006

Advantages:
Sharp, sweet jelly, awesome red colour, easy to make

Disadvantages:
Slight bitter quinine - like taste

Recommendable Yes:

6 Ciao members have rated this review on average: very helpful See ratings
very helpful by (100%):
  1. gizmogizmo
  2. reddragonflame87
  3. kappaslappa
and 4 other members

View all ratings

The overall rating of a review is different from a simple average of all individual ratings.

Share this review on Google+

---Introduction---

Until yesterday, I had never tried my hand at making a jam or jelly, despite being pretty handy in the kitchen. However, I was leafing through an old encyclopaedia of fruit and came to the entry on Rowan berries. Contrary to what many think, these are not at all poisonous and indeed can be used to make a variety of preserves, wines, liqueurs etc. Rowan is the red berried fruits of the Sorbus genus, and most people are famililar with these small trees which seem to grow everywhere these days. From August onwards they are adorned with clusters of bright red/orange berries, and as so few people use them you can easily gather them from the wild if you don't already have a rowan tree in your garden. They are a great favourite with birds however, so don't leave off your gathering for too long. For most purposes they are best gathered when fully coloured and firm, before they go mushy. Leaving then until the first frost is also a good idea as frost gives them a milder, sweeter flavour. However, you can also just freeze them for a day or two which serves the same purpose.

---Recipe---

This recipe is for Rowan & Apple jelly. It is possible to make a jelly from Rowan berries alone, but the flavour may be a little strong for some people, so I have made one from rowan and apples. However, if you want to try rowan alone simply omit the apples from the following recipe and double the quantity of rowan berries. Both rowan and apples contain stacks of pectin so setting the jelly should never be a problem. If you have not made jam/jelly before please read the recipe through in its entirety BEFORE you start to make sure you have all the equipment needed and know how to prepare the jam jars etc.

-Ingredients-

1kg rowan berries
1kg apples (Bramley/Granny Smith)
3 pints water
450g sugar/per 600ml juice

1. Pick rowan berries, wash and freeze for a couple of days
2. Put frozen berries in large saucepan/jam pan and add apples that have been quartered but not peeled or cored. (I use sharp-tasting home grown apples and throw in a few unripe ones for extra pectin, but shop bought ones work fine too).
3.Cover fruit with the water, bring to boil and simmer 30 minutes, covered, until fruit is soft and pulpy.
4. Strain fruit through jelly bag or muslin sheet (or failing that, a pillowcase will also work) and leave juice to drip into basin overnight or for at least 5 hours. DO NOT SQUEEZE THE JELLY BAG OR THE RESULTING JELLY WILL BE CLOUDY- Just let it drip on its own.
5. Take the strained juice and measure. For each 600ml of juice you'll need 450g sugar.
6. Put juice in large saucepan/jam pan. Don't worry if it looks a bit cloudy at this stage- it will go clear when it cooks.
7. Start heating juice and add required amount of sugar which has been pre-warmed in an oven at 100C for 20 minutes.
8. Stir until sugar has dissolved then quickly bring to boil and boil hard for about 20 minutes, skimming off any foam.
9. When juice has reduced, test it for setting every few minutes by removing pan from heat and dripping a little of the jelly onto a chilled plate. If jelly is ready, it will set on plate in 1-2 minutes and a finger pushed through the droplet will cause it to crinkle and leave a permanent groove.
10. Ladle jelly into hot jam jars which have been washed in hot, soapy water and sterilised in an oven at 120C for 30 mins.
11. Cover jelly surface with wax discs (buy at any cookware store) then cover and label when jelly is cool. Yield is about 4-5 1lb jars (the regular jam jar size).


The jelly when set will be a fantastic bright red colour and should be clear. Its high acidity and sugar content gives it good keeping qualities, although I take the precaution of keeping jars I have started to eat in the fridge. The jelly is great on scones or toast and because of its unusual bitter edge (think grapefruit or tonic water) it goes very well with game or poultry. Enjoy!!!
Pictures of Recipes for Jams and Preserves
Recipes for Jams and Preserves Picture 9817011 tb
Rowan Tree
  Write your own review

Share this review on Google+

« Previous review   Next review »

Rate this review »

How helpful would this review be to a person making a buying decision? Rating guidelines

Rate as exceptional

Rate as somewhat helpful

Rate as very helpful

Rate as not helpful

Rate as helpful

Rate as off topic

Write your own review Report a problem with this review’s content

Comments about this review »

bluejules 02.09.2006 17:05

I've never tried making Jelly before, this sounds nice :-) Jules x

Louise90 02.09.2006 16:22

Sounds lovely! Louise. x

Add your comment

max. 2000 characters

  Post comment

Similar offers for Recipes for Jams and Preserves »

1 to 3 out of 26 similar offers for Recipes for Jams and Preserves Show all similar offers
dotcomgiftshop Labelling Set for Jams, Preserves and Conserves

dotcomgiftshop Labelling Set for Jams, Preserves and Conserves

Jam makers set, 12 printed paper covers, self adhesive jar labels and ties.

 Visit Shop  >
amazon marketplace kitchen
Postage & Packaging:  £1.40
Availability:  Usually dispatched within 1-2 business days...

Countryside-Direct Paper Jar Covers for Jams & Preserves packet of 50 covers

Countryside-Direct Paper Jar Covers for Jams & Preserves packet of 50 covers

Add eye appeal and that professional finishing touch to your jars. The realistic fruit ... more

illustrated on our designs makes your jar even
more appetising, Manufacturer: Countryside-Direct

 Visit Shop  >
amazon marketplace kitchen
Postage & Packaging:  £2.95
Availability:  Usually dispatched within 1-2 business days...

Jars Direct 8oz GLASS HEXAGONAL JARS - SUITABLE FOR JAMS PRESERVES CHUTNEY & HONEY (Gold Lids) (200)

Jars Direct 8oz GLASS HEXAGONAL JARS - SUITABLE FOR JAMS PRESERVES CHUTNEY & HONEY (Gold Lids) (200)

4oz (110ml) Hexagonal Glass Jar With 48mm Gold Lids.

 Visit Shop  >
amazon marketplace kitchen
Postage & Packaging:  Free!
Availability:  Usually dispatched within 1-2 business days...

More reviews »

Review Ratings »

This review of Recipes for Jams and Preserves has been rated:

"very helpful" by (100%):

  1. gizmogizmo
  2. reddragonflame87
  3. kappaslappa

and 4 other members

The overall rating of a review is different from a simple average of all individual ratings.