Rowan or Mountain Ash Jelly

Ingredients

• each pint of rowan juice
• 1 lb. sugar

Method

1. 1

   Pick and wash the rowans and put them into a preserving pan with just enough water to prevent their burning.

2. 2

   Cook slowly until the berries are reduced to a pulp; then strain to get the clear liquid.

3. 3

   Measure this and return it to a clean pan.

4. 4

   Bring to the boil, and add the proper proportion of sugar.

5. 5

   Then boil quickly for 20 minutes or until the jelly will set, skimming when necessary.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 762. The excerpt below is the record exactly as published.

Rowan or Mountain Ash Jelly To each pint of rowan juice allow 1 lb. sugar

Cook this with the app: pantry check, scaling, and the assistant.