(This is a Welsh recipe for a tart jelly that is good with lamb, mutton or pork.)
Ingredients:
3 lb. Rowan berries.
sugar.
2 large, chopped apples.
water.

Method:
Put the berries and chopped apples (no need to peel or core them) into a large saucepan, cover with water and boil for 40 minutes. Drain through muslin and let it drip overnight.  Then boil up the liquid allowing 1 lb. sugar (2 cups) for every pint of juice. Boil fairly fast for about 1 hour.  Bottle and seal as for jam.  Makes about 5 lb. jelly.
(From “A Taste of Wales in Food and Pictures” by Theodora Fitzgibbon.)