• METHOD •
ROWAN JELLY
Gather the berries when they are almost ripe. Wash them and put in a preserving pan with sufficient water to cover them.
A different sort of recipe this month, inspired by the bumper crops of Rowan berries weighing down the trees across Lochaber. Using them as a source of nutri�on was quite common in the past, although the tart jelly is very rarely found today, but is some�mes used by connoisseurs of game.
Boil until soft and strain the liquid through a muslin bag.
This recipe comes from a 1930s cook book, so may require a bit of individual ‘interpreta�on’.
Leave to cool and set.
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Allow 1lb (half kilogram) of sugar to every pint (1/2 litre) of juice, and boil the latter with the sugar for half an hour, skimming carefully. Apple juice added to the rowans is a decided improvement. To every pound (1/2 litre) of rowan juice allow a pound (1/2 litre) of apple juice, adding sugar to the latter – a pound to a pint.
| OctOBER 2021
Lochaber Life October 2021.indd 10
13/09/2021 09:52:39
