My mother kept this recipe and told me already in my childhood, that Rowan Berries are not as poisonous as other people believe. We ate a lot of aunt Ickes Rowan Berry marmelade when we where childs.
This harsh but sweet marmelade consists of stewed Rowan Berries, apple pulp and caramelized sugar.
Before you collect the Rowan Berries taste whether the berries are just hars or very bitter.
The very bitter ones are not good for making marmelade.
The mild berries can be found mainly where people live and cultivate the trees for optical reasons.
How to do it
Pick the Rowan Berries from the little stalks and wash them.
Peel and cut the apples.
Put both into a pot together with some water.
Heat the fruits until they boil.
Cook the fruits until the Rowan Berries are soft.
That can take about half an hour.
In the waiting time you can prepare the glasses.
Best is to clean them in the dish washer.
But if you don't have a dish washer you can wash the glasses in hot water and let them dry on a kitchen paper.
Hang a sieve into another pot.
Pour the boiled fruits into the sieve.
Rub the fruits through the sieve.
The stone and the peel of the Rowan Berries stay in the sieve.
In the pot you get the fruit pulp.
Like this you can produce fresh Rowan Berry pulp.
Don't use apples in this case.
Put the sugar and some water in a clean pot.
When the sugar is caramelizing later, everything hast to happen very fast. So put the fruit pulp beside the sugar pot.
Heat the sugar an stir it.
After a while the sugar starts melting.
The water is steaming.
When the sugar start to boil or gets brown the busy moment has come.
The next step has to follow very soon!
Pour the fruit pulp into the boiling sugar and stir.
Let pulp and sugar cook for a few minutes.
You can make a gelatinize test on a cool surface like a plate.
Put a small amount of the boiling marmelade on the plate.
If it thickens fast the marmelade is ready.
Pour the marmelade into the glasses.
Remove marmelade traces from the edge of the glasses with a clean kitchen paper.
Close the glasses as long as they are still hot.
Label them with content and date as soon as the have cooled down.