Nature's bounty.

Wild fruits are especially rich this year. Rowans, blaeberries, wild strawberries, cloudberries (known as 'evrons' in this part of the country) on the higher ground, are all in abundance. Was it the weather in the spring? Did the bees have good weather at pollination time? Is it a sign of a hard winter to come (I hope not!). Whatever the reason, there's no excuse for missing out on rowan jelly with your lamb or venison in the months to come!

Rowan berries (Mountain Ash, Sorbus acuparia)

Recipe for rowan jelly

900g (2lb) Rowan Berries
900g (2lb) Crab Apples
1.8lt (3 pints) Water
Sugar

Pick over the rowan berries, removing any stalks, wash if necessary, drying well.
Wash the whole crab apples, removing any bruised parts.
Place the fruit and just enough water to cover into a heavy bottomed saucepan.
Bring to the boil and simmer, covered for 20 - 25 minutes, until tender.
Strain through a jelly bag or muslin cloth, allow about 4 hours for this, do not squeeze as this will cause the jelly to become cloudy.
Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid.
Place the sugar in an ovenproof bowl and put it in the centre of a pre-heated oven for 10 - 15 minutes.
Place the juice back into a heavy bottomed saucepan, add the sugar, stirring until fully dissolved.
Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached.
Skim the surface if necessary, allow to cool slightly then pot.