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1. 

   Michael
   

   new member
   Joined: Sep '09
   Posts: 4

   Hi. I made a few jars of Rowan berry jelly the other night. i was very excited, until i actually tasted the stuff.
   The recipe was 1kg Rowan berries, 1kg crab apples, 3 pints water, 450g sugar per pint of juice (after boil/simmering/straining the berries and crab apples), 1 shot sherry and 1 juice of 1 lemon.
   It looks lovely and has set nicely, but it tastes peculiar to say the least. Very sweet at first, quickly turning very bitter.

   Nik, have you or in deed any one else ever had any success with Rowan berry jelly

   Thanks
   Michael.

   Posted 2 years ago #
2. 

   Nik
   

   mod
   Joined: Jan '08
   Posts: 10

   I have never tried making Rowan jelly but it sounds delicious, and I was kicking around for an idea for something to do with Rowan as it is in such abundance just now.

   Your ratio of lemon to other fruits was spot on, so that won't be why it is bitter. Your sugar quantity sounds spot on, too, as you should allow roughly a pound of sugar per pint of extracted juice liquid.

   I wonder, though, whether you have too much crab apple as you only really need that to provide the pectin to get the jelly to set, not as an ingredient as and of itself. As such, you could have used less, and devoted the remaining crabs to producing a crab apple jelly. This explanation doesn't hold an enormous amount of water, I must admit, as your sugar quota took the crab apples into account, but it's the only thing I can think of off the top of my head.

   Can anyone else suggest anything?

   Posted 2 years ago #
3. 

   Michael
   

   new member
   Joined: Sep '09
   Posts: 4

   Maybe its just my taste buds!

   Posted 2 years ago #

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