Rowan Berry And Apple Jelly Recipe

Did you know that Rowan Berries is not just for decoration but that they are also edible? Rowan Berry Jelly is a delicacy in Sweden, often served with game meats or together with creamy cheeses as part of a charcuterie table. Packed with vitamin C and all the goodness of foraged fruit, this jelly also makes a great gift!

 This year, the rowan trees have been heavily laden with berries, which I've heard is a sign of a cold winter ahead. But the abundance of rowan berries means I don't feel guilty if I borrow some from the hungry birds. 

It’s not just birds that benefit from the fruit of the rowan tree!

How To Identify Rowan Trees

This is a really simple jelly to forage and make, as Rowan Trees are easily identifiable. They’re also called Quicken Tree and Mountain Ash, though they are not related to ash trees.

Rowan trees are relatively small. Apparently, they can grow up to 20 meters in height, but I’ve never seen one that big. It’s a common tree in the northern hemisphere and thrives in the British and Irish Climate, but also in higher altitudes and colder climates like here in Scandinavia.

–Rowans are often called Mountain Ash because their feathered leaves resemble those of the ash (Fraxinus). Each leaf has up to 15 tooth-edged leaflets, whereas Ash leaves have just 5-9 leaflets. The leaves turn a vibrant red in late autumn compared to Ash, which tends toward yellow and purple.

–The bark is smooth, shiny, and greyish-coloured.

–Rowan flowers are a creamy white color, and to me, look similar to elderberry flowers, but much larger! They, too, are heavily scented.

-The fruit matures from yellow to orange to a bright, vibrant red in autumn and is found in clusters. They’re rather small, about the size of a wild bilberry, and have a firm outside with a soft, yellow inside. Though we refer to them as berries, they are not actually berries but fruit.

Rowan fruit contains sorbic acid, and when raw also contains parasorbic acid, which causes indigestion and can lead to kidney damage, but heat treatment and, to a lesser extent, freezing, renders it nontoxic by changing it to the benign sorbic acid. They are also usually too astringent to be palatable when raw. 

Wikipedia

Rowan berries are  quite bitter on their own, but a good frost and a little apple can go a long way in softening the bite!

When To Pick Rowan Berries

Rowan berries are best harvested in October when they have their full color but have not yet become mushy. A few nights of frost can also help to sweeten the bitter flavor. But if there is no sign of frost you can achieve the same effect by placing the fruit in the freezer overnight!

Rowan Tree Mythology

Rowan trees are seen as a tree of protection in many cultures, and they are steeped in folklore. It’s a most highly prized tree in mythology!

In Irish mythology, the first human woman was created from the rowan tree. It is a tree said to belong to the fairy folk who can be seen dancing in circles surrounded by rowan trees when the moon is full. Rowans were often planted near gates and doorways to protect against evil spirits and misfortune.

The Poet And The Tree

“Birds’ droppings often contain rowan seeds, and if such droppings land in a fork or hole where old leaves have accumulated on a larger tree, they may result in a rowan growing as an epiphyte on the larger tree. Such a rowan is called a “flying rowan” and was thought of as especially potent against witches and black magic, and as a counter-charm against sorcery.”

Wikipedia

The ancient Celts called the Rowan Tree the tree of life because of the wide array of wildlife that these trees attract, including butterflies, birds, bees song thrushes, waxwings fieldfares and blackbirds.

8 Billion Trees

Rowan Berry And Apple Jelly Ingredients

1 l Rowan berries – Frost-bitten berries are sweeter. You can also place your berries in the freezer overnight!

1 Apple – You can use any apple; I find crab apples and unripe apples have higher pectin levels, which help the jelly to set.

The apple in this recipe adds sweetness and aids in setting the jelly. 

1 Cup/ 250ml water

500g / 0.5lb Sugar – You can, if you wish, use granulated or jam sugar. Jam sugar has added pectin and citric acid to help your jelly to set.

 I find that rowan berries contain high levels of pectin and if you combine this with an apple, and the saucer test you have good chances of making a jelly that will set well without pectin. 

You will need:

Small jars with a well-fitting lid. You will need enough for about 500ml. Small jars are preferable as you will need to use up any open jars of jelly within about 2 weeks.

An immersion blender or stick blender is helpful but not essential.

A jelly strainer or sieve lined with muslin.

A food thermometer is helpful to test that the jelly has reached the setting point.

The most useful tool if you want to be sure you have reached the setting point for a jam or jelly is a thermometer. This takes all the guesswork out of whether or not you have hit a jam-setting point. When the temperature of a boiling jam hits 105°C / 220°F, you know you have removed enough water from the fruit so pectin can begin forming bonds. 

A plate or saucer

Another useful trick if you don’t have a thermometer handy.
Spoon a little jam onto a cooled saucer, let the jam cool in the fridge for a minute, and then push against the side of it with your finger. If the surface wrinkles, it means the pectin network has solidified, the setting point has been reached, and you should take the mixture off the heat. 

Method

1. Sterilize your jars and lids by boiling them in water for 5 minutes. Remove them with a tong or other utensil, and avoid touching the inside of the jar with your fingers.
Alternatively, you can wash your jars and lids in hot, soapy water and place them in an oven at 160°C / 320 °F to dry.

2. Place a plate or saucer in the fridge if you wish to do the saucer test.

3. Remove the berries from the stalks and rinse in running water. Discard any damaged or dried berries.

4. Roughly chop the apple; you can remove the core or leave it in. The seeds will be removed later.

5. Add the berries, apple, and water to a saucepan and bring to a boil. Simmer the mixture on low heat for about 20 minutes or until the fruit has softened and falls apart.

6. Use an immersion blender to mix to a pulp. You can also use a potato masher.

7. Pass the mixture through the sieve or muslin. It may take some time for the liquid to drain into a small saucepan.

8. Add the sugar and bring to a rolling boil for 10 minutes.

You can, at this stage, use a food thermometer to help ensure that the jelly reaches the setting point. 105°C /220°F is the optimal temperature.

You can also use the saucer test at this stage: Spoon a little jelly onto a cooled saucer, let the jam cool in the fridge for a minute, and then push it against the side with your finger. If the surface wrinkles, the pectin network has solidified, and the setting point has been reached.

If the jelly has not set, you can return it to the heat and boil for another few minutes before testing again.

Pour the jelly into the jars when it has reached setting point and seal the jars while still hot.

Fill the jars to the top if possible, it will reduce the risk of condensation in the jars and improve the shelf life of the jelly.

Storage

Store your jars in a dark, cool room or pantry. Any open jars will need to be refrigerated and eaten within about two weeks.

How To Serve Rowan Berry Jelly

This jelly is traditionally served with game such as wild boar and venison but is also fitting on a charcuterie board!
Butter fried Chantarelle Mushrooms contrast the sharpness of the jelly and are usually in season at the same time as rowan fruit.

Variations

Vanilla works really well to soften the bitterness of rowan berry jelly and is best served with cheese.

If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!