Rowan berry jelly

    10 hours 20 min

    When we bought our house in Wales, we were so happy to see that it came with a rowan tree in the front garden. This wonderful tree is also known as 'mountain ash' and 'witchwood' and fruits in the autumn with small red berries. It is native to the British Isles, surrounded in folklore and thought to ward off and protect from evil spirits.


    Hampshire, England, UK
    27 people made this

    Makes: 4 jars rowan berry jelly

    • 1.35kg rowan berries
    • 675g crab apples - peeled, cored and chopped
    • water, enough to cover
    • 900g to 1.35kg granulated sugar

    Prep:20min  ›  Cook:2hr  ›  Extra time:8hr  ›  Ready in:10hr20min 

    1. Remove all greenery from the rowan berries and place in a preserving pan with the apples. Add just enough water to cover the fruit. Cook on a low heat for 1 to 2 hours until the fruit is soft and breaking apart.
    2. Mash the fruit and transfer into a jelly bag. Suspend the bag over a clean preserving pan and allow to drain overnight.
    3. The next day, squeeze any excess liquid from the bag then discard the bag contents. Weigh the liquid and record the measurement.
    4. Add an equal amount of sugar to the weight of the liquid. Dissolve the sugar over a medium heat then bring the contents of the pan to the boil. Begin testing for the setting point by placing a small amount of jelly onto a cold plate. If you push it with your finger and it sets and wrinkles, it is ready.
    5. Skim the jelly if necessary and transfer to sterilised jam jars. Cover immediately and leave undisturbed in a cool, dark place for 48 hours to achieve a good set.


    Rowan berries should not be eaten raw as they can cause indigestion and lead to kidney damage. They are absolutely inedible when they are raw so this is a good deterrent. Once cooked however, the fruit is fine for consumption and possesses no health risks.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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