On 2019-12-06 8:11 a.m., Ed Pawlowski wrote:
> On 12/6/2019 8:46 AM, graham wrote:
>
>
>>> Â*Â*Â* LocalÂ* SWI food and baking competitions still have classes for both
>>> jams and jelly ( in jars, not the gelatin dessert). If you want to try
>>> jellies the best source is jars of home-made sold at fundraisers. I
>>> recommend rowan jelly (a Scottish speciality)Â* to eat with cold meat.
>>> Crab apple jelly is good too but you'll need access to trees for the
>>> fruit.
>>>
>>> Â*Â*Â*Â* Janet UK
>>>
>>>
>> I have a rowan tree out front but after my Scottish neighbours told me
>> of their failures at making the jelly, and the vile flavour, I haven't
>> bothered. I do have a crab apple tree and make jelly once in a while.
>
> Not familiar with it I found this:
> Rowan berries contain the toxic parasorbic acid, but when cooked, as in
> jellies, it becomes sorbic acid, which is safe. ... The leaves and sap
> of this plant are toxic, too.
>
> OK for birds but dogs get sick.
Thanks for the info!!