Rowan (or Mountain Ash Berry) Jelly

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
For the jelly
Instructions (5)
  1. Put the ripe red berries in the preserving pan with just enough water to keep them from burning (about half a pint to every 2lb. of berries).
  2. Simmer this all, stirring and breaking the berries up with a spoon to make the jelly flow freely.
  3. When they are quite soft and well broken up, turn them into a jelly bag, and run off as usual; let it run just as slowly as it likes, without handling.
  4. Weigh this juice, and return it to the pan, with 1lb. of sugar to each pint of juice.
  5. Boil for nearly an hour, or till it “geals.”
Original Text
Rowan (or Mountain Ash Berry) Jelly.—Put the ripe red berries in the preserving pan with just enough water to keep them from burning (about half a pint to every 2lb. of berries), and simmer this all, stirring and breaking the berries up with a spoon to make the jelly flow freely. When they are quite soft and well broken up, turn them into a jelly bag, and run off as usual; let it run just as slowly as it likes, without handling. Weigh this juice, and return it to the pan, with 1lb. of sugar to each pint of juice, and boil for nearly an hour, or till it “geals.” (Scotch recipe.)
Notes
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