Rowan Trees (also known as Mountain Ash) decorate many yards here in Upstate NY. We’ve all seen the birds eating the fruit, but these beautiful orange berries are edible to humans, too. A member of the rose family, and related to apples, rowan berries are high in vitamins A and C, just like their cousins: rose hips. Rowan berries are extremely tart, if not even a little bitter, so a jam with added sweetener is the best way (IMO) to taste them. What’s even better, you will probably be able to get them for free from your neighbors! Thanking them with a jar of jam will not only surprise them, they will probably dispel their original thought as to your sanity!
   Because they contain some natural pectin, this recipe uses added pectin as an option. This jam is sweet tart, reminiscent of cranberries and is particularly good on game like roast venison.
    Ingredients:
    2 lbs of ripe rowan berries, washed stems and blossom ends removed
    1 c sugar per cup of pulp
    1/2 pouch of commercial powdered pectin (optional)

       In a stockpot, place washed, stemmed fruit and mash with a potato masher. Cook over low heat, stirring to prevent sticking, for about 15 or until fruit is soft. Run fruit through a food mill or sieve to remove skins and seeds. Measure pulp and pour back into the stockpot. Bring back to a boil. If you are adding the pectin, stir it in now. When the pulp boils, add the sugar. Bring back to a boil and boil for 2 minutes while stirring.
      Rowan berry jam can either be refrigerated for up to 2 weeks or poured into sterilized jars and processed in a boiling water bath (15 min process time)

  “Sour, said the Fox about the rowan-berries” Aesop