Classic Rowanberry Jelly

foragerchef.co...
Edit: Thanks to the people that let me know the other video had issues!
The most traditional thing to make with rowanberries (Sorbus americana and others) I know of, rowan jelly is all-natural and contains no added pectin. The flavor is a bit of an acquired taste, but once you try it, you'll be hooked. The strong, bitter astringency is the perfect foil for high-sugar preserves like jelly.
If you live in a place where rowanberry trees get stripped by birds every year before the frosts come, do what I do: drive to different areas where the birds are eating other things. In Minnesota that means driving north to coniferous forests in the North around Duluth and farther north.

[@Flowers4Everyone]

I like rowanberries. They have a sharpness that really elevates whatever you may pair it with. I like grilled rye, ham and cheese with this as the compliment. Quite lovely.

[@SuperVALERock]

Thank you! I'm working on a fantasy book about magical plants, and your channel really helps me understand the process of gathering and cooking (plus cool names, Birdberry is definitely added)

[@3eeeeeee616]

book name?

[@ruby_fox]

Rowanberries were growing all over the place where I grew up. We also had a juicier and bigger black variety. We were using them as ammo for our improvised slingshots, and munching on one or two, until it gets too bitter.

[@foragerchef4141]

They're such a cool fruit.

[@regororav]

Is this also the mountain ash?

[@LeafyK]

Yes. My family calls this mountain ash. I've heard it's not safe to eat but I also read a Finnish traditional recipe that uses these berries to make a liquor.

[@Heggerud_gard]

Rowan berries needs a night in the freezer before cooking

[@LeafyK]

If add a tiny dab of butter then the jelly won't foam