The Rowan was such a sacred tree to the Celts that many churchyards in Wales still include the tree, not unlike the Yew tree in English churchyards. The berries were much used by the Celts for brewing wine, spirit, flavouring mead, ale, perry and cider. Try squeezing some of the fresh berry juice and putting it into a gin and tonic - it makes a convincing alternative to Angostura bitters. The fresh juice is mildly laxative and good for soothing inflamed mucous membranes. In herbal medicine the juice forms the basis of an astringent gargle for sore throats and in the 19th century it was used to treat scurvy - the disease of vitamin C deficiency.

Warm about 2 pounds of sugar and stir in the liquid mixture and heat to a simmer. I must admit to adding some pectin at this point as I have a problem with runny jams. You can do this and leave the apples out for a clear jelly. Add a knob of butter and stir to a rolling boil for a few minutes and test for setting with a drip on a cold plate. Repeat if neccessary. Then put the Rowan Jelly into sterilised jars and seal. It is a most unusual taste but the thing that delights me most about this jelly is the fantastic colour.

Jams and jellies are a fantastic way of preserving fruit and other vegetables (the Portugese like Carrot Jam). Unusual varieties (I made Sloe Gin jam a couple of weeks ago) can be mouth wateringly delicious. Harvest blackberries, strawberries, raspberries to capture the summer season in a jar.

A small collection of jams and jellies that you made during the year makes a fabulous present for a lucky friend.