How about lesser known fruit?
We make dogberry jelly every year, it is fantastic!!! The smokey sweet taste is incredible, whether with meat or as a stand alone sweet on bread, cake or yoghurt. Dogberry here is mostly the Mountain Ash, but Rowan berries are the same - the tree is a bit larger. These trees are loaded with big umbels of fruit nearly every year. Yep, it's worth fighting the crows for a share.
Dogberry Jelly
Clean 7 cups of berries, removing twigs and stems.
Cover with about 4 cups of water, bring to a boil, simmer ten minutes, allow to cool.
The inner pulp of half an orange may be added to the boil for extra pectin and a harder jelly.
Strain the juice and measure out 5 cups of it.
Return juice to a clean pot, stir in 1 pkg of pectin and bring to a boil.
Add seven cups of sugar and stir while you bring it back to a boil. Boil hard for 1 minute.
Ladle into clean mason jars, cap and seal and allow to cool.
If organic oranges or lemons are available with pretty skins, I sometimes chop the rinds and add them to the juice for the second boil, to make dogberry marmelade.. yum.
