There were rowan berries on the path this morning in the woods. I take this to mean that it’s really autumn now. When the rowans are all shiny and new on the trees, you know that the end of summer approaches. There’s just the tiniest hint of the next season in the air.
But once they’re on the ground? Autumn. Autumn all the way.
Rowan Berry Jam
I recall a time when I used to make jam out of rowan berries. They are poisonous raw, but after a vigorous boiling with sugar, they’re edible, though rather bitter.
I liked the bitter sweet flavour. It was fruity and earthy and somehow tasted ancient. However, I was the only one. The rest of my family screwed up their faces at the bitterness. I no longer eat refined sugar, due to medical conditions, so my rowan jam making days are over. Nothing is wasted in nature though. The birds love those little waxy berries.
And I love autumn with its mix of misty mornings and hot sunny afternoons. It’s breezy and blustery here today. The air is warm, though it rained overnight. No need to water the pots. No need to light the fire. Rowan berries pop under my feet as I walk, and the trees grow more colourful every day.
Recent Reviews
Sally Cronin featured a review of FIREFLIES AND CHOCOLATE on her wonderful Smorgasbord Bookshelf last week.
“Elizabeth is gutsy, vulnerable, rash and caring, and her quick wittedness and bravery had me cheering her on from the sidelines. Like her, we are confronted by the harsh realities of life as a slave or indentured labourer and she experiences danger and brutality as she wades in to protect her new-found friends.“
A review of THE MERMAID AND THE BEAR was included in the reading round up on the lovely Smelly Socks and Garden Peas blog.
“I really loved the rich variety this novel brought – it’s not all danger and torture, there’s peace and contentment, a feeling of having found one’s place, delight, fun, celebration and true happiness too. Each phase of Isobell’s experiences are brought to life, they’re evocative and have real depth. I’ll definitely be picking up Ailish’s other books in future too.”
Talking of those books in the future…
Well, one of them anyway.
That’s misty Bennachie in the background of the image below, and stones from Aikey Brae on the cover. Both places feature in the novel.
Set in 1st century Scotland, SISTERS AT THE EDGE OF THE WORLD includes the battle of Mons Graupius between the Romans and the Caledonian tribes, a neurodivergent main character, and some rather complicated romance.
“Ethereal and spellbinding….” Historical Novel Society
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I love rowan trees and I might try making some rowan berry jam. I like flavours that feel ancient.
I love those too.
I have the DESIRE to make jam from the berries that grow in the Rowan tree in my yard (which I was told brings good…luck? Fortune?) but not the WILL, unfortunately. I do enjoy watching the birds come all through the winter to feed on the berries though
Yes, it’s quite a bit of work, what with the gathering and de-stalking… Watching the birds is lovely. And less bitter 🙂
Do the birds eat the rowan berries? Not sure I would like their cooked flavor – you must add sugar.
Yes, the birds eat them. And yes, lots of sugar needed!
I have to confess, I’ve never heard of Rowan berries. Now I’m curious to try!
They’re a bit of an acquired taste!
When I was a kid, I was always sad to see the rowan berries go red, as it meant it was time to go back to school after the long summer holidays.
I had no idea you could make jam from them. Sounds delightful!
What amazing little seasonal announcers they are!
I’ve really been enjoying Autumn this year. More so than in previous years, it feels like. I love that earthy flavor that you describe—there is a certain tea that I drink that has the full, earthy flavors of mixed herbs that I crave because it makes me feel so grounded and like I’m drinking a cup full of healing.
That sounds a lovely tea 🙂
Rowan berries may be bitter to taste, but they sure are pretty and perky.
Indeed they are!
I had no idea rowan berries are edible. I’m sorry you can’t enjoy the jam any longer.
I enjoy seeing the berries, bright red sparks in the gloam 🙂
I’ve never heard of them but they photos are beautiful!
Thank you 🙂
I like fall too. It’s such a colorful season and the crisp temperatures bring a welcome crispness to the air.
Yes, it is bright and crisp 🙂
Turning bitter or sour fruit into small wines/ales/jams for preserving seems to be the one place where sugar doesn’t bother me – I learned in childhood most things I craved, that were sweet? Just gave me a sugar headache – sigh – and yet, boil it, ferment it – let time/mother nature do their thing and/or do the sweet combined with savory, bitter or sour? Somehow, all that fades away – ! Sigh – for me? It could just be my rationalization for people who wonder why I drink coffee black – dark roast, only – and right now? in trends on health fronts? being ‘no likey mouthful of sugar’ seems to be acceptable – LOL Until the dentitst asks why I don’t use store bought toothpaste – – and I reply, “Well, you just want me to gargle with a TBS of sugar everymorning and evening???” 😀
Yes, sugar and me don’t mix well either 🙂
I’ve never heard of Rowan berries until now. I’m eager to try em out now
Not everyone likes them!
Hmmm who knows I might
I remember when I first learnt of them as a child through reading a book and their protective properties (Fantasy novel). I love that you had jam from them! I’ve not attempted Jam yet but may be a project in the not too distant future.
I hope you like the jam if you do try it 🙂