Use ripe rowanberries. Remove them from their stems and put into a pan with the lemon juice and water. Simmer for forty-five minutes until the fruit is soft. Strain through a jelly bag and measure the juice. Allow lib sugar to each pint of juice. Heat the juice gently, stirring in the sugar until dissolved. Boil rapidly to setting point and pour into hot jars. Cover and seal as usual. This jelly is good with venison, game and roast lamb or mutton.