The rowanberries (Sorbus aucuparia L.) are small orange-red fruits of a rowan tree and belong to the family Rosaceae. These berries have been described as an important source of flavonoids, and their antioxidant activity affects reactive oxygen species and lipid peroxidation; therefore they are suitable for production of health-food products. The ripe wild rowanberries have traditionally been used for jellies and jams, but their use as a food ingredient has been less popular because of their bitter taste. Sweeter and less astringent than wild rowanberries are different cultivars of sweet rowanberries and hybrids with other species. The aim of the current research was to determine physical and chemical parameters and sensory properties of rowanberry marmalades. The experiments were carried out in the Faculty of Food Technology of Latvia University of Agriculture. The purees of wild rowanberry and six different rowanberry cultivars were chosen for the production of marmalades. Chemical, physical and sensory indices of the product – moisture, total carotenoids, tannins, colour, hardness and intensity of sensory properties (flavour, colour, bitterness) – were determined as quality indicators. The results showed large variability in the physical and chemical parameters between the marmalades of different rowanberry cultivars and hybrids. The sensory evaluation of marmalades from rowanberry cultivars ‘Moravica’, ‘Mitchurinskaya krasnaya’, ‘Sorbinka’ and hybrid of rowanberry × hawthorn ‘Granatnaya’ showed that the degree of liking was from “neither like nor dislike” to “like moderately”, and marmalades from wild rowanberry, S. aucuparia var. sibirica and hybrid of rowanberry × pear ‘Alaya Krupnaya’ – from “dislike moderately” to “dislike slightly”.