Are the berries from all rowan (mountain ash) trees edible?
Yes you can. My mum made it when we were young. Rowan berries are around from July/August through to November in the UK and may even stay on a tree until January if the thrushes don’t eat them. They are at their best for Rowan Jelly when they have attained full colour but are not yet mushy. They contain varying amounts of tartaric, citric and malic acid dependent on their ripeness. Cut them from the stalks in clusters and remove as much stem as possible before cooking. When made into a jelly the fruit becomes quite astringent and the tart taste makes a good ‘digestif’ accompaniment to meats such as venison, cold game or fowl. Take about 3 pounds of Rowan berries and two pounds of juicy apples. Peel and core the apples, slice them and place them to simmer in 2 pints of water for 10 minutes, while you are washing and sorting the berries. Add the berries and simmer to a pulp. Use a potato masher to help this process if you like. Let the mixture cool a bit and then strain it through a jell
