Rowanberry Jelly

Rowanberry Jelly is a delightful jelly made from the tart, vibrant berries of the rowan tree, also known as mountain ash. Its striking red color and unique, slightly bitter-sweet flavor make it a perfect accompaniment to both sweet and savory dishes. Traditionally, this jelly is a favorite in Scandinavian and Northern European kitchens, where rowanberries are abundant in the autumn months.

Rowanberry jelly pairs wonderfully with a variety of dishes. It’s commonly served alongside roasted meats such as lamb, venison, or game, where its tangy taste cuts through rich flavors. It also complements pork beautifully—the tartness of the jelly enhances the richness of roasted pork, pork loin, or chops, balancing the dish with its sweet and slightly sharp flavor. Additionally, it shines on a cheese board, working well with strong, creamy cheeses like blue cheese or mature cheddar. For a sweet treat, try spreading it on warm toast or using it as a filling for pastries. This versatile jelly brings a touch of seasonal magic to any meal!

Ingredients

• 2 liters of rowanberries
• 1 apple, 150 grams
• 5 dl of water
• 4.5 dl sugar (special jelly sugar if you have) per 5 dl raw juice from rowanberries

Instructions

1. Rinse and clean the rowan berries.
2. Chop the apple into smaller pieces.
3. Boil apple pieces, rowan berries and water for 30 minutes in a large pot with a lid over medium heat.
4. Mash the berries a little with a potato masher.
5. Pour through a colander, then pour through a straining cloth.
6. Put a plate in the freezer for the jelly test (read below).
7. Measure the juice. Then 9 dl of sugar is added to each liter of raw juice. From 2 liters of rowan berries, you should have about 5 dl of raw juice which requires 4.5 dl of sugar. Stir and simmer for about 10 minutes uncovered.
8. Skim and do the jelly test. Take the plate out of the freezer. Place a teaspoon of warm jelly on the plate. If the gel doesn't run together after you run a spoon or your finger through it, it will solidify nicely. If it doesn't, cook for five more minutes. Try again. If it doesn't solidify, buy extra fruit pectin and do as it says on the bottle.
9. Distribute the rowan jelly in glass jars and put lids on. Leave to cool and harden - this will take a few hours. Then store in the fridge.

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