Red Rowanberry and Apple Jam

Sort and wash the rowanberries, removing any debris. To reduce bitterness, freeze the berries or blanch them by dropping them into boiling water for 2-3 minutes, then draining in a sieve.

Dice the apples into small cubes; the skin can be left on.

Combine the water and sugar in a saucepan, bring to a boil, and stir until the sugar dissolves.

Add the apples and rowanberries to the syrup, bring back to a boil, skim off the foam, and cook to your desired consistency: 15-20 minutes for a runny jam or about 45 minutes (in two sessions of 20-25 minutes each) for a thicker one.