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Rowanberry Jelly

  • 2 pounds rowanberries (about 7 cups)
  • 2 pounds crab apples, unpeeled, cut into chunks (about 8 cups)
  • 3 tb strained fresh lemon juice
  • Sugar

Yield: 5 Pints. Put all of the fruits in a non reactive pan, add enough cold water to just cover the top level of the fruit. Bring to a boil, and simmer until fruits are tender and mushy, about 40 minutes. Stir occasionally with a wooden spoon. Pour contents of the pan into a dampened jelly bag and let the juices drip for 6 hours or overnight. Do not squeeze the bag or the jelly will be cloudy. Wash and sterilize 5 pint or 10 half pint jars. Measure the juice and allow 1 cup sugar for every 1 1/4 cups of juice. (Jelly makers hint: warm the sugar on the middle shelf of your oven set at 225F for 10 - 15 minutes - this reduces the cooking time of the jelly). Heat the measured juices (lemon and rowan) in a preserving kettle, and when it reaches a simmer, add the sugar and stir until it dissolves. Boil rapidly until the jelling point is reached (about 10 - 12 minutes). Remove from heat, skim off foam, pour into sterilized jars, and seal.

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