For the pear and rowan jelly, grate the rowan berries from the stems and pat dry with kitchen roll.
Freeze in the freezer for one night to make the berries less bitter and a little more mellow.
Peel the pears, cut into quarters, remove the core and cut the fruit into cubes.
Boil rowan berries (can still be a little frozen), pears, citric acid and spices in about three quarters of a liter of water for about ten minutes. Allow to cool.
Strain through a straining cloth.
Bring juice to a boil with equal amounts of preserving sugar and boil for 4 minutes until bubbly.
Immediately pour the hot pear and yellowberry jelly into very clean jars and seal.