Comments on: Rowanberry Jelly http://www.woodlands.co.uk/blog/woodland-activities/rowanberry-jelly/ A blog about woodland activities, outdoor skills and conservation Thu, 29 Jul 2010 18:20:24 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Hallvord R. M. Steen http://www.woodlands.co.uk/blog/woodland-activities/rowanberry-jelly/comment-page-1/#comment-2941 Hallvord R. M. Steen Sun, 27 Sep 2009 13:22:58 +0000 http://www.woodlands.co.uk/blog/wild-food/rowanberry-jelly/#comment-2941 Thanks, Sue. Guess I should limit my intake of raw rowan berries then. Perhaps I'll try drying them instead :-) Thanks, Sue. Guess I should limit my intake of raw rowan berries then. Perhaps I’ll try drying them instead :-)

]]> By: Sue http://www.woodlands.co.uk/blog/woodland-activities/rowanberry-jelly/comment-page-1/#comment-2930 Sue Thu, 24 Sep 2009 08:35:40 +0000 http://www.woodlands.co.uk/blog/wild-food/rowanberry-jelly/#comment-2930 Just a note to Hallvord R M Steen - you really shouldn't eat rowan berries raw! That ultra-bitter taste is parasorbic acid, which is toxic and can cause kidney damage. When the parasorbic acid is denatured either by heat or cold - ie cooking, sun-drying, or freezing - then it becomes the edible sorbic acid, and safe to eat. Hence, I guess, the old thing about only eating them after the first frost. Just a note to Hallvord R M Steen – you really shouldn’t eat rowan berries raw! That ultra-bitter taste is parasorbic acid, which is toxic and can cause kidney damage. When the parasorbic acid is denatured either by heat or cold – ie cooking, sun-drying, or freezing – then it becomes the edible sorbic acid, and safe to eat. Hence, I guess, the old thing about only eating them after the first frost.

]]> By: Pam http://www.woodlands.co.uk/blog/woodland-activities/rowanberry-jelly/comment-page-1/#comment-2824 Pam Fri, 31 Jul 2009 16:04:34 +0000 http://www.woodlands.co.uk/blog/wild-food/rowanberry-jelly/#comment-2824 The recipe states that 113C is setting point - I thought it was 105C? At least, that's what it says in all my books. The recipe states that 113C is setting point – I thought it was 105C? At least, that’s what it says in all my books.

]]> By: Hallvord R. M. Steen http://www.woodlands.co.uk/blog/woodland-activities/rowanberry-jelly/comment-page-1/#comment-1602 Hallvord R. M. Steen Tue, 19 Aug 2008 07:37:50 +0000 http://www.woodlands.co.uk/blog/wild-food/rowanberry-jelly/#comment-1602 If you like bitter tastes, you can eat them raw. I do :) That said, I believe they become somewhat less bitter after the first night of frost. We've always put the berries in the freezer and thawn them again as a first step when making jelly, though I don't really know how much of an effect this has on the taste. If you like bitter tastes, you can eat them raw. I do :)

That said, I believe they become somewhat less bitter after the first night of frost. We’ve always put the berries in the freezer and thawn them again as a first step when making jelly, though I don’t really know how much of an effect this has on the taste.

]]> By: Bryony Greenwood http://www.woodlands.co.uk/blog/woodland-activities/rowanberry-jelly/comment-page-1/#comment-1591 Bryony Greenwood Tue, 12 Aug 2008 15:10:42 +0000 http://www.woodlands.co.uk/blog/wild-food/rowanberry-jelly/#comment-1591 If you want an old fashioned jelly strainer rather than having to improvise, they have a good one in the Lakeland catalogue: www.lakeland.co.uk/jelly-strainer-set/F/C/storing-preserving-preserving/product/3809_3810 If you want an old fashioned jelly strainer rather than having to improvise, they have a good one in the Lakeland catalogue: http://www.lakeland.co.uk/jelly-strainer-set/F/C/storing-preserving-preserving/product/3809_3810

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