Berry jellies for cheese platters

Ingredients

• berries – rowan berries, red currants, or grapes, stalks removed
• sugar (use a 1:1 ratio with the juice)
• lemon juice and a sprig of rosemary, optional

Method

1. Place the rowan berries in the freezer at least a day before making the jelly.
2. Chill a clean plate in the fridge – this will be needed later to test the jelly’s readiness.
3. Put the berries in a saucepan and add just enough water to cover them. Cook until the berries burst.
4. Pour the cooked berries into a sieve or a cloth bag over a bowl to catch the juice. Do not press the berries, so that the jelly remains clear.
5. Weigh the juice and sugar in a 1:1 ratio. Pour the juice into a large pan suitable for rapid boiling, add the sugar, and, if desired, a little lemon juice (to enhance the berry flavour) and a sprig of rosemary. Stirring the juice, bring it to the boil, and allow it to boil vigorously, keeping a close eye on it. The juice will foam strongly, so do not leave it unattended to prevent it from boiling over.
6. After a few minutes, take the chilled plate from the fridge and drip a little jelly onto it to test. When a drop no longer runs down the slanted plate but immediately thickens, the jelly is ready. Reduce the heat and simmer gently for a few more minutes.
7. Skim off any foam and remove the rosemary sprig. Pour the jelly straight into sterilised jars and tightly seal with pre-boiled lids. Store in a cool place, ideally in the fridge. The jelly will set quickly. Once opened, it must be kept in the fridge. When serving, take it out with a spoon, without stirring the contents of the jar.