Spiced Rowan & Apple Jelly Recipe

Not many people utilize Rowan berries because they contain an irritant substance called parascorbic acid in their raw form. That shouldn’t put you off working with rowan though, because once cooked the parascorbic acid turns to scorbic acid, a naturally occurring preservative that is easier to digest. The berries have a distinct tart and drying cranberry flavour, which makes this jelly a great accompaniment to brie, and roasts, vegan, veggie or otherwise. What’s also great about the rowan and apple combo is there’s no need to add pectin. Nutritionally, rowans are high in vit C, and minerals potassium, magnesium and calcium. Medicinally the berries are used for digestive upset, and diarrhoea. I will definitely be working with Rowan in the future, to preserve their use and rightful place as medicine, and a delicious local source of nutrients that’s an alternative to cranberry jelly.    Ingredients 
  • 250g rowan berries 
  • 250g apple 
  • 500g organic cane sugar
  • 1.5 tsp cinnamon powder
  • 1-2 tbsp ginger powder or fresh squeezed ginger 
  • 3-4 star anise 
  • ½ lemon
  • Enough water to just cover the apples and berries in a pan. 
  Equipment 
  • 1 measuring jug
  • 1 pan
  • 1 nut milk bag or muslin cloth 
  • 1 bowl
  • 1 colander 
  • 1 potato masher
  • 1 whisk
  • 2-3 clean sterilized jars 
  Method Take the rowan berries off of the stalks and give them a good rinse in a colander. Next transfer berries into a pan with the apple and add just enough water to cover the ingredients so far, too much water and the jelly will be a syrup. Bring the apple and berries to a boil until they are soft, then switch off the heat, allow to cool and mash the mixture together. With the mixture cold, prepare the bowl with a colander on top. Now place the muslin or nut bag in the colander, if it’s easy enough to transfer the mixture straight into the bag do this and allow the apple and berry juice to strain into the bowl. Or if the pan is too heavy use the measuring jug to scoop out the mixture into the bag or cloth. Once all liquid has drained, discard the pulp and return the liquid to the pan. Heat up the liquid and add all the spices then with the liquid at a gentle simmer add the sugar slowly and whisk until the sugar dissolves. Add the juice of 1 lemon and remove the star anise. Check the mixture by spooning out a little onto a cold plate to see if it is firming up. Decant into clean jars, and don’t forget to label.    You can sterilize jars using 2 methods 1. Wash in hot soapy water then boil in a big pan for 10 minutes and allow to cool before using or once washed pop in the oven for 30 min on a low temp until dried.  If you are interested in learning more about Rowan medicine and folklore, click the link below!
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Jules Horner

For the last 15 years I have been fascinated by ancient holistic traditions and natural health practices as a way of restoring body, mind and spirit.

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