This is the best method I have for preserving rowanberries for people who might not find the flavor agreeable, but for me it all depends on when they’ve been harvested, and if they’ve seen a couple good, hard frosts, which drastically improves the flavor.
Rowan Berries in Syrup
- 1 part Sugar
- 1 part Water
- Rowanberries removed from their stems
- Heat a water bath canner, next, heat the sugar and water in a pot until simmering briskly. Turn off the heat on the sugar water, then add the rowan berries and stir. Using a slotted spoon, pack the rowan berries into pint mason jars and cover with the remaining syrup, leaving a 1/2 in room of headspace at the top. Process the berries for 10 minutes in a water bath canner, then cool. Leave the berries to age for a few at least a few weeks in a cool dark place.