Rowanberry jelly

How to make it

1. 1

   The rowanberries must be ripe and freshly picked. They are picked off the stalks, crushed and put in a glazed crock.

2. 2

   This is set in a pot of boiling water, and the whole is left to boil until the clear juice runs out of the berries.

3. 3

   The pot is taken off the fire, and the berries are poured into the jelly cloth stretched between 4 chair legs; under the stretched jelly cloth a tureen or dish is placed to catch the juice.

4. 4

   This is measured, and for each litre of juice take 1 kg of loaf sugar. This is dipped in water, and once dissolved it is boiled to a strong syrup (when it drips from a silver spoon in heavy drops, the syrup is suitably thick).

5. 5

   The preserving kettle is now set aside, and the rowanberry juice is stirred into the sugar syrup; the kettle is put back over the fire, boils, and the juice is skimmed.

6. 6

   When you have tested whether the jelly is stiff enough (by setting a little aside to cool), it is poured into warm preserving jars that have been moistened with cognac.