Rowan Berry and Apple Jam

Sort through the rowan berries, rinse them thoroughly, and discard any debris.

To reduce bitterness, freeze the berries beforehand or blanch them by dropping them into boiling water for 2-3 minutes, then drain in a colander.

Dice the apples into small cubes; you can leave the skin on.

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

Add the apples and rowan berries to the syrup, bring back to a boil, skim off any foam, and simmer until the desired consistency is reached: 15-20 minutes for a runny jam, or about 45 minutes (divided into two sessions of 20-25 minutes each) for a thicker set.

Ladle the hot jam into sterilized jars and seal with lids.