The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

Rowan Jelly

Preserves - Sweet

The acrid juice of boiled Rowan (Sorbus aucuparia, or 'mountain ash') berries formed into a jelly, usually by boiling with an approximately equal quantity of crab-apple and a little sugar. An accompaniment for strongly-flavoured meats.


Rowan, or Mountain Ash
Image: From, Stephen McKay

Rowan has a long history of being an effective protector against enchantment, it is also, at least when uncooked, an effective laxative.

Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

Pick the mountain-ash berries clean from the stalks, and stew them down to as near a pulp as you can, with enough water to cover them and a very little "race" ginger. Crush and strain the pulp, and boil it up again for half an hour, with two-thirds of its weight in sugar. (Mountain ash is known in Ireland as "quicken" and in Scotland as "rowan." It is credited with wonderfully restorative properties, and is, I believe, largely used in the jelly form upon the Continent, especially in Switzerland. Ed.)

650. ANOTHER WAY (Middlesex)
Pare, core, and slice two pounds of good preserving apples of the juiciest kind, and boil them for twenty minutes or more in one quart of water, till they are well to pieces. Strain off the water, and add to the apples in the preserving pan three pounds of mountain ash berries. Let all simmer gently until quite pulped: then strain off the juice, and to every pint measure one pound of sugar. Let the juice boil fast for twenty minutes, then put in the sugar, which should be warmed and crushed. Boil for fifteen minutes more, skimming well, and then pour off the jelly into heated pots. Some people put a leaf of scented geranium, such as oakleaf, into every pot.

See also:
Apple Jelly
Blackcurrant Jelly
Calf's Foot Jelly
Cumberland Hot Sauce
Cumberland Sauce
Currant and Port Jelly
Currant Water
Damson Jelly
Elderberry Syrup
Gloucester Jelly
Hedgerow Jelly or Jam
Herb Jelly
Medlar Jelly
Parsley Honey
Parsley Jelly
Port Wine Jelly
Quince Jam
Quince Jelly
Raspberry Jelly
Red Whortleberry Jelly
Redcurrant Jelly
Rose Jelly
Rosemary Jelly
Rowan Jelly
Sage and Apple Jelly
Sloe and Apple Jelly
Sloe Jelly
Sussex Place Jelly
Table Jelly
Thyme Jelly

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018