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Rowan and Orange Marmalade
Rowan and Orange Marmalade is a modern British recipe (based loosely on an American original) for a marmalade infused with rowan berry juice and Grand Marnier to make it tarter and more fruity than the original. The full recipe is presented here and I hope you enjoy this classic Rowan and Orange Marmalade.
prep time
20 minutes
cook time
65 minutes
Total Time:
85 minutes
Additional Time:
(+5 hours draining)
Makes:
2 jars
Rating: 
Tags : Wild FoodVegetarian RecipesBritish Recipes
This year rowan berries have fruited in abundance and matured much earlier than normal, as a result I have a glut in the freezer and I'm looking for more and more ways of making use of them. So a lot of experimentation is going on in the kitchen and I'm adapting more and more recipes to use this rather amazing fruit. Hence this recipe, based on an American original that uses cranberries.
Ingredients:
180g sugar
120ml water
1/8 tsp ground
cloves
250g rowan berries
600ml
orange marmalade
80ml Grand Marnier
3 tbsp freshly-grated
orange zest
2 tbsp brandy
Method:
Pick the rowan berries, remove any stalks then dry and freeze over night to help destroy the parasorbic acid in the fruit. The following day thaw the fruit.
Add the sugar, water and ground cloves to a pan and cook on low heat until the sugar dissolves. Increase the heat to a boil then add the rowan berries. Allow to simmer for about 25 minutes, or until the fruit are completely soft and pulpy. Take off the heat and strain the jelly through a bag or muslin cloth (this will take up to 5 hours) but do not squeeze, otherwise the marmalade will become cloudy.
When the rowan juice has strained place in a pan and bring to a brisk boil. Continue cooking until the volume has reduced to 1/4 and the mixture is thick and syrupy. Now add the marmalade, Grand Marnier, orange zest and brandy and return to tje boil. Continue boiling, stirring constantly, until a confectioner's thermometer inserted into the marmalade reads 104°C (abut 20 minutes).
Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
