Rachel Lambert: forager, author, guide

Rowan Marmalade Recipe

Clusters of orangey-red berries framed by evenly spaced, elegant long-tipped leaves, the rowan tree is a stunner. By the beginning of autumn, it is adorned by these vitamin C rich berries which make hauntingly good marmalade.

Traditionally, marmalade is made from the rind and pulp of citrus fruits. Instead, this recipe uses equal amounts of sweet apples and rowan berries, and the texture and flavour is uncannily like marmalade.

Jar of wild rowan berry marmalade

Many people discard these berries as too bitter tasting, though really, they've missed a trick! It's all about marrying the flavour with the right recipe.

If you like marmalade, I'm pretty sure you'll love this recipe. It is easy to make and if you're interested in unusual, wild flavours this is definitely a recipe to try.

Rowan Berry Marmalade

Hauntingly good and uncannily like marmalade; though richer with the dark sugar and the addition of the curious flavour of rowan berries.

Rowan marmalade is also an essential ingredient in my Rowan Marmalade Pudding - thinking sticky toffee pudding, with a wonderful wild twist.

The recipes for Rowan Marmalade and Rowan Marmalade Pudding are both in my cookbook Wild and Sweet (page 224 and 228) along with 99 more wild desserts.

Find out more about my Wild and Sweet cookbook. I also have lots more wild berry recipes as part of my autumn blog section.

Finally, I'd love to hear from you if you make this recipe! Feel free to email me or share and tag on facebook or instagram.

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