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Scottish Cooking, Rowan and Apple Jelly

Most houses on the West Coast of Scotland used to have a Rowan Tree, planted to ward off evil spirits, and Rowan and Apple Jelly is a local speciality.

Rowan berries, Crab apple, Sugar as desired.
Peel of 1 lemon, for each 2 quarts juice in muslin bag.
2 cloves, for each 2 quarts juice in muslin bag.

Pick rowan berries from the stalk, wash and put in pan
with a few peeled and sliced crab apples. Cover with water to level of fruit and simmer until pulpy. Strain overnight in jelly bag. Measure juice and add 1 lb sugar to every pint. Bring to boil, stirring occasionally. Add
lemon and cloves and boil rapidly until it will set when cold. Remove seasoning and pot.

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