Rowan berries are prolific, so easy to collect. They are packed with vitamins A and C. This is the traditional accompaniment to serve with venison or other game.
4lb/1.8 kg rowan berries, washed and stalks removed
3 lb/ 1.4 kg cooking apples, peeled, cored and quartered
Put the apples in a large preserving pan and cover with water. Bring to the boil, then simmer for 20 minutes or until the fruit is soft, then add the Rowan berries and simmer to a pulp. Allow to drip through a jelly bag.
Measure the juice and add 1 lb of sugar per pint. Add the juice and sugar to the cleaned preserving pan, and simmer over a low heat for 10 minutes until the sugar has dissolved.
Increase the heat and cook at a full rolling boil for 5 minutes, then test for setting. If it does not set, boil some more. When the jelly has reached setting point, pour into hot, sterilized jars, seal and label.