Clean the harvested berries of any debris and branches, and wash them thoroughly. Remove any dried or damaged fruit. You can freeze the berries for an hour.
Wash the apples under running water, peel them, remove the core and seeds, and cut into thin slices. To prevent the slices from browning, sprinkle them with lemon juice.
Place the rowan berries in a container of boiling water and blanch for two minutes over low heat. Then, place the berries in a colander to drain.
Place a large saucepan over the heat, pour in the water, and add the sugar. Bring the syrup to a boil.
Remove the syrup from the heat, place the blanched berries and apple pieces in the container. Cover the pan with a clean towel and let the syrup steep for ten hours.
Then bring the syrup back to a boil for five minutes. Remove from heat, cover, and let sit for six hours.
After the specified time has passed, put the pan back on the stove, add the cloves and cinnamon, let the syrup boil, turn off the heat and leave for about four hours.
Bring the jam to a boil and remove the spices. Now pour it into clean, sterilized jars. Then seal the jars and turn them upside down. The cooled jam can be stored in a dark place. The jam has a sweet taste with a pleasant, noticeable bitterness.
