Rowanberry Jelly

• 4lb/2 kg rowanberries
• 4 tablespoons lemon juice

Remove ripe rowanberries from their stems, and put them into a pan with the lemon juice and water. Simmer for about 45 minutes until the fruit is soft. Strain through a jelly bag and measure the juice. Allow 1lb/450g sugar to each pint/500ml juice. Heat the juice gently, stirring in the sugar until dissolved. Boil hard to setting point. Pour into small hot jars and cover. Serve with lamb, game