Crab Apple and Rowanberry Jelly from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Tarus
Wash the fruits well, put them in a preserving pan with the water, bring to the boil and boil until the fruit is very soft. Strain the fruit and liquid through a jelly bag. To every pint of liquid ...
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Cooking tools:
- Preserving pan
- Stove
- Jelly bag
- Mixing bowl
- Measuring cup
- Wooden spoon
- Kitchen scale
Ingredients
- 750 g/1½ lb rowanberries
- 1.8 litre/3 pt water
- jam sugar
- 750 g/1½ lb crab apples
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