Rowans, as far as I know, cannot be made into a sweet preserve to go on a breakfast muffin.   But as an accompaniment to cold meats, it's tartness is superb.

It is best to pick them in September or October, when the berries have reached their full colour.   I am careful to pick from wild rowan trees, rather than some of the domesticated varieties.

• Ingredients
  
  3 lb. rowan berries
  2 lb. juicy apples
  sugar
• Peel, slice and core the apples.   Boil them in 2 pts. water for 20 mins. until soft.   Add the rowans and simmer to a pulp.   Strain through a jelly bag.
• Add 1 lb. sugar to each 1 pt. of juice, and boil for 10 mins.   Warm the sugar, add to the juice, boil to setting point.
• Pour into heated jars and cover at once.