Can I suggest Rose, that you use apples for your pectin with rowan berries, cooking apples like Bramleys have pectin.
Quantity ratio - rowan 4 : 3 apples. (say, 4 pounds rowan to 3 pounds Bramleys), cooked up for 20 minutes or so - till soft.
Sugar - 1 pound for every 1 pint of juice after cooking up the fruit.
When I have Bramleys and use them for say, apple pie or crumble, I cook up the peel and cores, strain and freeze the liquid as reserve pectin when making other preserves with less pectin.
Hope this helps.
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