I DO enjoy Mother Nature and all of her gifts, especially at this time of year.

Recently I was away up north.

The scenery is always stunning at this time of year, whether it is the golden hay bales in the fields around Clackmannan, the changing colours of the beech trees out at Blair Drummond or the rich, warm, red soil the further north I travelled.

But although I expect changes within each season, I just don’t see too much home-made jam or jelly regularly anymore.

When you think just how abundant nature’s harvest is, this is strange.

The fields and hedgerows are jam-packed (get it?) so I was delighted to find at the breakfast table in the morning a wee pot of home-made Rowan and crabapple jelly.

Needless (and totally seedless) to say, it was absolutely delicious, so with my host Jenny and Michael’s permission, let me share the recipe with you.

  • 4lb Rowan berries, destalked
  • 3lb crabapples, halved (or any apples, chopped- the greener the more pectin)

Alloa and Hillfoots Advertiser:

  • Place the fruit in a pan. Just cover (no more) with water.
  • Simmer at a low heat for about 30 minutes until pulpy.
  • Transfer it all in to a jelly bag. Hang this overnight over a fresh pan.
  • In the morning measure out the liquid which will have dripped through the bag into the pan below it and add the equivalent of sugar to it.
  • Heat till the sugar has dissolved then boil briskly for 10-20 minutes, that is, until it reaches setting point.
  • Once it has, transfer it directly into your sterilised jam jars, seal and label.

Then you can feel good that you have started the first of your Christmas presents. Enjoy.