Keep the rowans in the freezer one night if temperatures hadn’t dropped already below zero at the picking moment.

Add the rowans, the diced apples, the sugar and the cinnamon to a pan and bring to boil.

Once the mixture starts to boil, add lemon juice and cook until the apples won’t be dissolved.

For a clear jam, strain the mixture into glass jars, seal them and let them cool.

For a cloudy jam, partly blend the jam and strain it into glass jars, seal them and let them cool.

Store in a dark place at room temperature for a few months.