Tuesday, 19 August 2014
Forest fruit jelly
Rowan is out in force at the moment and there are also lots of rosehips. So I have invented "forest fruit jelly" to use them up. Into the mix went some windfall apples I collected recently.
I used roughly equal quantities of rowan, apple and rosehips and boiled them in the preserving pan.
The liquid was strained off, measured and reboiled.
1kg of sugar was added for each litre of liquid, brought back to the boil and then kept on a rolling boil until the setting point was reached.
The final product is a beautiful golden red jelly.