Guelder Rose Jam

by Edward Daniel
Scarlet Guelder Rose berries stewed water and sugar to form a syrupy strawberry-like Jam; Guelder Rose Jam.

Dribble a little something sweet into your pecker as you gorge for more.

Scarlet Guelder Rose berries stewed water and sugar to form a syrupy strawberry-like Jam; Guelder Rose Jam.

This dish will topple any belief that vegan food can’t be simple to make.

Make this:

  • After a foraging foray following first frost and handpicking luminescent red Guelder Rose berries to clamber home
  • When you’ve just discovered Guelder Rose berries at your local farmer’s market and have a desire to create a unique jam with an exotic appeal
  • When the onset of winter is too much and you need a little jam that’ll have you creating a snack as you put your feet up in front of the log fire

Guelder Rose Jam was inspired following a foraging foray – the scarlet berries looked out of place, shining brightly. Years later, the discovery that these berries were edible and the bark is treatment for cramp, made me want to search out more about this little shrub. It isn’t part of the rose family and so, lacks thorns. It is part of the Viburnum family.

Guelder Rose was originally a native to Netherland and Russia but made its way to Britain and through the mists of time has become a native here. The Meskwaki would use Guelder Rose for menstrual cramp.  It can be found in hedges, woodland edges, riverbanks and in the heart of London. Finding Guelder Rose is a sign of ancient woodland-indicator; an uncommon habitat and discovery.

Love.

Edward x

Scarlet Guelder Rose berries stewed water and sugar to form a syrupy strawberry-like Jam; Guelder Rose Jam.
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Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 500g Guelder rose berries
  • 250ml filtered water
  • 250g raw unrefined cane sugar

Instructions

  1. Place the berries in water in a saucepan. Bring to boil. Simmer for about 30 minutes.  Mash with a potato masher.
  2. Add in the sugar and continue simmering for a further 30 minutes. The jam should thicken and froth and is made when it changes to a rich dark red colour and the thickens to a jam like consistency and paste.
  3. Place the jam in warm sterilised jars. Once cool, place in the fridge.

 

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