Mountain ash pear jelly

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   pick rowan berries, wash and freeze overnight

2. 2

   Put the frozen rowan berries in a pot. Wash and quarter the pears, cut out the core. Cut pears into slices and add them to the rowan berries with cinnamon, cloves and lemon juice. Simmer covered at low heat for about 30 minutes

3. 3

   Mix Gelfix and sugar. Press the compote through a sieve and collect the juice. Pour the juice back into the pot. Stir the Gelfix and sugar mixture into the juice. Bring to the boil again and simmer for about 3 minutes

4. 4

   Skim off any foam from the jelly. Pour jelly immediately into hot rinsed twist-off glasses and close them tightly. Place the jars on the lids for about 5 minutes, turn them over and let them cool down

5. 5

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
860 kcal

CARBS
202 g

FATS
1 g

PROTEINS
5 g