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Rowanberry Jelly ~ by catherine

Rowanberry Jelly

The hardy rowan tree (Sorbus aucuparia) is found all over the northern hemisphere.  It can grow at elevations of up to 1,000 feet, hence its other name, the mountain ash.  Found throughout the UK, it is most common in Scotland.  Its berries are very popular with birds and it’s quite common to see rowan saplings growing in inaccessible, rocky crevices where bird droppings have fallen.

Besides being tough, it is also one of the most colourful of the trees.  You can see a description of it in the Woodlands.co.uk tree id guide.  The berries begin to turn a bright red from August onwards, followed by the leaves which turn orange-red.  Perhaps it’s this welcome splash of colour that makes it the centre of a so much mythology.  It is very common in Scotland to find a rowan tree planted near the front door – it keeps the witches away.  Cutting down a rowan tree is considered bad luck – probably an hangover from superstitions about cutting or damaging a tree with ritual use.   It is one of the trees associated with the Druids.

If you can get to them before the birds, rowanberries make a very good jelly to eat with cold meat.  It’s a traditional Scottish delicacy.  The berries are tart – very tart, don’t even try eating them raw!  They have a very high vitamin C content.  My mother used this recipe:

De-stalk your nice ripe red rowanberries.  Simmer them in a pan with a little water to stop them sticking until they are very soft (this could take up to 45 mins if you have several pounds) and pulpy.  The berries will turn a slightly disappointing but still vibrant orange. 

My Mum had a special jelly bag for this next bit.  I’m not sure where you would get one these days however, so instead use a double thickness of muslin securely drawing-pinned at each corner to the legs of an up-turned chair (or whatever you can rig up).  Put a big bowl underneath and tip your pulp into the muslin.  Let it drip through by itself; don’t force it.  This will take a good few hours or overnight.  The idea is to keep as much of the fibrous pulp behind as possible and just keep the juice to get a clearer jelly.

Once you have your juice, measure it.  Allow 1 1b preserving sugar (with pectin) to 1 pint of juice.  Heat up the juice, stirring in the sugar.  Boil until it reaches setting point.  This is 113C if you have a sugar thermometer, or you could do it the traditional way.  Put a saucer in the fridge to chill, drop a teaspoonful onto the saucer.  Let it cool.  If you can push a jellied trail through it with you fingernail, it’s ready.

While everything is still hot, bottle the jelly in hot, sterilised jars.  Delicious with some Scottish venison.

Posted in: Practical Guides, Woodland Activities ~ On: 5 August, 2008

8 comments so far

Anne
14 August, 2012

I was very interested to hear why the rowan berry is not good to eat raw. I have heard the same about Elder, and wonder if anyone can say what happens there when the berries are cooked (or otherwise ‘de-natured’ as Sally puts it?

Sally
20 August, 2011

I believe rowan berries can cause hallucinations, if that is what you mean by high? I was told when I was younger, more ancient (pagan) religions used the mashed up berries rubbed onto a deer skin or similar, in which a shaman was wrapped up to have visions.

Beshlie Megs
8 August, 2010

Is it true that Rowan berries make you high? Eaten raw? Heard this a few times and it does seem to have an effect!!

Hallvord R. M. Steen
27 September, 2009

Thanks, Sue. Guess I should limit my intake of raw rowan berries then. Perhaps I’ll try drying them instead :-)

Sue
24 September, 2009

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.

Pam
31 July, 2009

The recipe states that 113C is setting point – I thought it was 105C? At least, that’s what it says in all my books.

Hallvord R. M. Steen
19 August, 2008

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.

Bryony Greenwood
12 August, 2008

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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