Rowan, mountain ash, sorbus aucuparia.
Jelly;
2lb firm ripe rowan berries
1 small lemon
3/4 pint of water
2 lb sugar
wash and de-stem the berries, add the chopped lemon and water and simmer till soft, approx an hour.
Strain and add 1lb of sugar to 1 pint of juice. Bring back to the boil, stirring to dissolve sugar, test setting, skim and pour into sterilised jars.
11 comments:
Aha! Thought that looked similar to mountain ash (a native here); never thought about that you could make jelly from it...
I'll have to consult my local ethnobotany books! ;-)
Now then, I didn't know that either. And those things are everywhere around here!
what a pretty bush. i have no idea what the berris are. will look it up and see if they grow here.
I already looked it up. They grow in North America but Wikipedia didn't say where. Probably a cooler climate than my part of CA.
Wildside, I dont think its the most popular thing to make jelly from, but 'food for free' you know? you might thave to be quite tall to get at a lot of them!
Madcapmum, its a very hardy small tree, children are good at picking berries, they can climb better.
Patsy, I dont know how much of America it grow in, Granny says she doesnt have it, its all over Scotland and will grow in the most inhospitable places.
Granny, it probably does grow better in a cool climate. Its an important one for the birds here in winter.
I didn't know rowan was the same as mountain ash! That's a popular ornamental in this area, but from here northward along the shore of Lake superior they grow wild as well.
Deb, it is nice as an ornamental tree, it stays fairly small, good for gardens like mine. it provides good berries for the birds too and they seem to take them last so they are on the tree for a long time.
Oh! thanks for the recipe! I had better get busy - the berries will be gone soon from the tree at the end of the orchard here.
Kati you ae very welcome.
Thanks for the receipt.
I knew about rowan jelly but didn't have a receipt.
It's used rather like cranberry sauce/jelly here(UK) as an accompaniment for meats especially good with game and cold cuts.
you'r very welcome ethel!
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