For the rowanberry jam, wash the berries and freeze for several hours. Then cook on the stove with a little water for 10 to 20 minutes, depending on the variety. Strain the berries through a fine sieve.
Add the apple and pear pieces and the other ingredients and simmer gently for about ten minutes. Stir again and again.
Remove the cinnamon stick and fill the rowanberry jam into clean jam jars while still hot. Close them quickly.
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