Rowan jelly
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 | ||
| Rosendale Press Ltd, 140 Rosendale Road | ||
| London SE21 8LG | ||
| METRIC/IMPERIAL | ||
| Rowan berries | ||
| Sugar 9509182 5 3 | ||
| Pared rind of 1 lemon | ||
| 2 | eaches | Cloves |
| Take berries from stalks, wash and put into a preserving pan. Add enough | ||
| U.S. | ||
Directions
SOURCE: WILD GAME COOKING
FIRST PUBLISHED IN GREAT BRI
water just to cover the berries. Simmer until pulpy. Put the pulp into a muslin cloth, and allow to drip over a large bowl. Measure the juice produced and add 450 g/1 lb (21/4 cups) of sugar to every 600 ml/1 pint 2½ cups) of juice. Add the lemon rind and cloves, and boil rapidly until set.
Submitted By SALLIE KREBS On 03-11-95