Rowan berries, with their bright red hue and tart flavor, make a fantastic base for homemade jam. Combined with the natural pectin-rich crab apples, this jam becomes not only delicious but also easy to set. The sweetness of the crab apples balances the tartness of the rowan berries, creating a beautifully complex and fruity preserve.
What Are Rowan Berries and Crab Apples?
Rowan berries, also known as mountain ash, are small, red fruits that grow on trees in many parts of the world. While they are quite tart on their own, when cooked with sugar and other fruits, they transform into a sweet and tangy preserve.
Crab apples are smaller and more tart than regular apples, and they are packed with natural pectin, which helps the jam set without the need for added pectin.
Ingredients
- 500 g (1 lb) rowan berries (washed and destalked)
- 500 g (1 lb) crab apples (washed and chopped, including cores and skins)
- 700 g (3 1/2 cups) granulated sugar
- Juice of 1 lemon
- 1/2 cup water
Instructions
Step 1: Prepare the Fruit
Start by washing and destalking the rowan berries. Remove any stems and leaves, ensuring that you only have the berries left. For the crab apples, wash them and chop them into quarters, leaving the skins and cores on as they are full of pectin.
Step 2: Cook the Fruit
Place the rowan berries, chopped crab apples, and water into a large, heavy-bottomed saucepan. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and simmer for about 30-40 minutes, stirring occasionally, until the fruit becomes soft and mushy.
Step 3: Add the Sugar and Lemon Juice
Once the fruit has softened, add the granulated sugar and lemon juice to the saucepan. Stir until the sugar dissolves completely. The lemon juice will help the jam set and bring out the natural flavors of the fruit.
Step 4: Boil and Test for Setting Point
Bring the fruit and sugar mixture to a rapid boil. Continue boiling for about 10-15 minutes, stirring regularly to prevent burning. To test if the jam has reached the setting point, place a small spoonful of the jam on a chilled plate and let it cool for a minute. Run your finger through the jam; if it wrinkles and holds its shape, it’s ready. If it’s still runny, boil it for a few more minutes and test again.
Step 5: Strain the Jam (Optional)
If you prefer a smooth jam, you can strain the mixture to remove the seeds and skins of the fruit. Use a fine mesh sieve or cheesecloth to strain the jam into a clean bowl. This will give you a clear and smooth consistency.
Step 6: Jar the Jam
Once the jam has reached the desired consistency, carefully ladle it into sterilized jars, leaving a small gap at the top. Seal the jars immediately with sterilized lids. Allow the jam to cool to room temperature before storing in a cool, dark place. Properly sealed, the jam can last for up to a year.
Why You’ll Love This Recipe
- Naturally Set: Thanks to the high pectin content of crab apples, this jam sets beautifully without the need for commercial pectin.
- Sweet and Tangy: The tartness of the rowan berries and the natural sweetness of the crab apples create a wonderfully balanced flavor.
- Seasonal and Foraged: This jam is a great way to use seasonal or foraged ingredients, making it a sustainable choice for preserving the flavors of nature.
Tips for Success
- If you’re foraging for rowan berries, make sure they are fully ripe—bright red or orange and slightly soft to the touch – juicy. Avoid using unripe berries, as they can be too bitter.
- You can add spices like cinnamon or ginger for extra flavor, especially if you prefer a spiced jam.
- If the jam doesn’t set as expected, you can always return it to the heat and boil it a bit longer. Just be sure to test for the setting point after each boil.
Enjoy the Taste of Autumn
This rowan berry and crab apple jam is a delicious way to preserve the flavors of autumn. With a beautiful balance of sweet and tart, it makes the perfect spread for toast, a topping for desserts, or even as a glaze for meats. Enjoy this homemade treat and celebrate the bounty of the season!
