Early August is the start of the berry season in Norway, so me and my family went out to harvest some rowan berries (or Rognebær as we say in Norway) so we could make some jelly. This jelly we use with game meat, sunday roast and meatballs (kjøttkaker).
As my grandfather always said, if the rowan trees have lot of red berries it will be a long, cold winter with lots of snow.
- 1 kg rowan berries, washed and stalks removed
- 1/2 kg green apples, cored and quartered
- 7 dl of water
- 1 kg white sugar for every 1 litre of juice
- Pick the berries and freeze them overnight. This removes the worst of the bitter flavour of the berries.
- Bring the water to the boil in a cooking pot and add the berries with the chopped apples. Simmer gently for about 30 minutes.
- Strain the apple and rowan berries through a fine strainer lined with a cheesecloth.
- Measure the juice and add 1 kg of white sugar for every 1 litre of juice.
- Return to the cooking pot and cook over low heat for 15 minutes, remove the foam while it cooks.
- Pour into sterilized, hot jars and put it in the fridge covered with a cloth.
- When the jelly has cooled, seal immediately.
Serves: 2 jars
Time: 90 minutes