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.