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Mountain Ash


There are three common types of Mountain Ash. American Mountain Ash (Sorbus americana), Mountain Ash (S. scopulina), and European Mountain Ash (S. aucuparia). The berries have an unpleasant odor and must be carefully cleaned in hot water of stickiness and debris before using. All varieties of Mountain Ash contain high quantities of natural pectin, so no additional pectin is required.



Mountain Ash Jelly
Ingredients
2 lbs ripe fruit
2 cups water
1 cup sugar per cup of juice

Clean fruit by rinsing in hot water. Remove blossom and stem ends. Place in a deep saucepan and add 2 cups of cold water. Simmer for 15 minutes or till fruit softens. Rmove from heat and crush fruit with a potato masher. Strain through a jelly bag. Measure juice and place in a saucepan with sugar. Bring to a boil for 1 full minute while stirring constantly. Remove from heat. Bottle and seal.



Mountain Ash Jam

Ingredients
2 lbs ripe fruit
1 cup sugar per cup of juice

Wash fruit thoroughly in hot water and remove blossom and stem ends. Place into a deep saucepan and mash fruit with a potato masher. Cook for 15 minutes. Remove from heat and pour pulp through a food mill to remove seeds and skins. Place pulp into a saucepan and add sugar. Mix well, then bring to a boil, stirring constantly for 1 full minute. Pour into hot sterile jars and seal.



Mountain Ash Marmalade
Ingredients
3 lbs ripe fruit
2 tbsp lemon juice
1 orange
6 cups sugar

Wash fruit well in hot water and remove stem and blossom ends. Chop into small pieces and place in saucepan with lemon juice, orange (diced, skin and all). Mix well and bring to a boil. Remove from heat and add sugar. Mix thoroughly and return to heat, bringing to a boil for 2 minutes. Pour into hot sterile jars and seal.




©1999 by Ernestina Parziale, CH

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