Well Preserved

The garden is still giving some gifts.

20131006-195628.jpgcrab apples

20131006-195736.jpgquinces

We’ve had the quince tree for several years and this is our first harvest

20131006-195809.jpgRowan berries

We quickly picked a large bowlful but still left plenty for the birds….

What to do with quinces, crab apples and Rowan berries? An old W.I. Recipe for Quince, Crab Apple and Rowan jelly would seem to be the answer, not a sweet jelly, but one to be enjoyed with cold meats or a strong cheese.

Take equal quantities of Rowan berries and apples/quinces, place them in a pan, cover with water and bring to a slow boil. Add a little cinnamon and ginger if you like a bit of spice and gentle heat. Simmer till the fruit is very soft and then strain for a couple of hours through a jelly muslin. Measure the resulting liquid and add 450g of sugar for every 500ml of juice. Put in a pan and boil for 20 mins. Decant into sterilised jars.

Then sit back and admire the delicate rose hues of the jelly

20131006-200713.jpgQuince, apple and Rowan jelly.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s