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Some rowan berries were picked.
The rowan, or mountain ash tree (Sorbus aucuparia) bears heads of cream flowers, similar to elderflowers, in spring and clusters of bright red berries in Autumn. The birds love these berries and it is always a race to get some for the kitchen before they are gone. This year the crop was heavy so there were plenty to share. I use the berries to make a tart jelly which is superb with game and other meats. It is good to have a supply in the cupboard to last through the winter
This is my recipe...
1kg rowan berries
1 lemon
sugar
Strip the berries from the stems and wash.
Add the chopped lemon and 425ml water. Simmer until soft - you can use a potato masher to help this process! Tip the pulp into a jelly bag and strain overnight into a container. Put the juice into a large pan and add 450g sugar for each 600ml of juice. Bring to the boil and once setting point is reached, skim and pour into warmed jars.
The redcurrant harvest was a little late this year, but the yield was good and it has now been made into jelly which will last through the winter and into next year. There may even be enough to give some away!
 Here is my recipe...
For 4 lbs (1.8 kg) redcurrants you will need
3 pints (1.8 litres) water
1 lb (450 g) sugar per pint of juice obtained.
Wash and drain the redcurrants.
Pick over to remove any unsound fruit but there is no need to remove the stalks.Put the fruit into a pan with the water and stew until the fruit is pulpy. Tip it all into a jelly bag and leave to strain for at least 6 hours. (I leave mine overnight) Measure the juice and heat in a pan. Add 1 lb (450 g) warmed sugar for each pint of juice, stirring until the sugar has dissolved. Bring to the boil and boil rapidly for 10 - 15 minutes, until the jelly sets when tested. Remove the scum. Pot and seal whilst still hot.
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