Mountain-ash Berry or Rowan Jelly
Ingredients
Directions
Prepare
Gather mountain-ash berries when they are red but not too ripe.
Wash the berries thoroughly and place them in a preserving pan.
Make the juice
Add enough cold water to cover the berries and boil until the water is red and the berries are soft.
Strain the liquid through a fine sieve or jelly cloth, discarding the pulp.
Set and jar the jelly
Return the juice to the pan, add the sugar, and boil rapidly for 30 minutes, skimming off any foam.
Pour the hot jelly into jars, cover, and store like jam.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Mountain-ash berries
- Supply natural pectin and acid that help the jelly set and give it its tartness.
- Lump sugar
- Sweetens the jelly and, with boiling, helps it thicken and keep well.
The step that matters
Boiling the juice with sugar for 30 minutes. The jelly sets only when enough water evaporates to concentrate the sugar and pectin to the gel point. Boiling too briefly leaves it runny, while skimming removes foam that would cloud the finished jelly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.