Rowan sometimes called ‘mountain ash’ (because its leaves are similar to the compound leaves of the common ash), is a native deciduous tree commonly found in glens, by mountain streams, in woods and rocky places.Between May and June, it bears large flat heads of creamy white 5 petalled flowers which become the dense clusters of usually bright orange or red berries seen at this time of year. In some Asian varieties planted as ornamental specimens the berries can be pink, yellow or white.Rowan berries are packed with vitamin A and C and whilst very sour can be sweetened to make a good jelly to serve with roast lamb or venison. See the recipe below!!

Rowan Jelly

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes


  • 4lb/1.8 kg rowan berries, washed and stalks removed
  • 3 lb/ 1.4 kg cooking apples, peeled, cored and quartered
  • 1 lb/ 450g white sugar for each pint/ 600 ml juice


  • Put all the fruit in a large preserving pan and barely cover with water. Bring to the boil, then simmer for 20 minutes or until the fruit is soft. Allow to drip through a jelly bag overnight.
  • Measure the juice and weigh out the correct amount of sugar. 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 a set. When the jelly has reached setting point, pot into hot, sterilized jars, seal and label.