Rowanberry Jelly

Recipe file created January 16, 2000.
I just found this recipe in a community cookbook. Just when I was ready to try it, I moved and no longer have access to the berries.


Wash berries and remove stems. Put in a large pot and just cover with water. Boil unti soft. Mash and strain in a jelly bag or through cheese cloth.

Place 6 - 1/2 pint (1 cup) canning jars into canner. Cover with water. Bring to a boil. Let boil at least 10 minutes to sterilize jars.

Measure the juice into a clean, large pot. Boil 25 minutes. Add 1 cup sugar for each cup of juice you started with, stirring while adding. Boil until juice reaches the jellying point -- 8 degrees F above the boiling point for water at your altitude. This will take about 20 minutes.

Prepare lids. The ones I use need to boil for 5 minutes before use. Check your package for directions.

Ladle jelly into hot canning jars, leaving 1/2 inch headspace. Wipe rims to remove any spillage. MAKE SURE THERE IS NO STICKINESS ON RIM. If there is, you will not get a good seal. Put lid and screw band on (fingertip tight), and place in boiling water canner.

Be sure all jars are covered with water. Return to a boil and process for 10 minutes. At altitudes over 1000 feet, process for 20 minutes. Remove jars and let sit overnight.

Check seals. Sealed lids will be curved down. If lid clicks when pressed, it is not sealed. Use these soon. Store the rest in a cool dark place.


DO NOT overtighten screwbands. You will spoil the seal. The sealing gum on the lid needs to be touching the lid and the jar. If overtightened, the gum will move aside and you will have lid touching jar. I've seen preserves spoiled this way.

-- Rox

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