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LOCATION: Recipes >> Preserving >> Rowanberry Jelly 01

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Rowanberry Jelly
Yield: 5 Pints

2 lb rowanberries (about 7 cups)
2 lb crab apples, unpeeled, cut into chunks (about 8 cups)
3 tb strained fresh lemon juice

Put all of the fruits in a non reactive pan, add enough cold water
to just cover the top level of the fruit. Bring to a boil, and
simmer until fruits are tender and mushy, about 40 minutes. Stir
occasionally with a wooden spoon. Pour contents of the pan into a
dampened jelly bag and let the juices drip for 6 hours or overnight.
Do not squeeze the bag or the jelly will be cloudy.

Wash and sterilize 5 pint or 10 half pint jars.

Measure the juice and allow 1 cup sugar for every 1 1/4 cups of
juice. (Jelly makers hint: warm the sugar on the middle shelf of
your oven set at 225F for 10 - 15 minutes - this reduces the cooking
time of the jelly). Heat the measured juices (lemon and rowan) in
a preserving kettle, and when it reaches a simmer, add the sugar
and stir until it dissolves. Boil rapidly until the jelling point
is reached (about 10 - 12 minutes). Remove from heat, skim off
foam, pour into sterilized jars, and seal.


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