Hawthorn Jelly

Hawthorn Jelly
Recipe type: Jelly
Cuisine: British
Beautiful deep red colour and a perfect substitute for cranberry sauce with meat.
  • 1kg (2lb 3oz) ripe haw berries
  • 1 medium lemon
  • sugar
  • 3l (5¼ pints) water
  1. Remove stalks from the haws, then wash them in cold water.
  2. Place the haws in a preserving pan
  3. Add the water
  4. Cover the pan with a loose lid to reduce water loss
  5. Bring to the boil and allow to simmer for half an hour, checking occasionally to ensure that the mush does not boil dry.
  6. Mush the haws in the pan, using a potato masher or the back of a wooden spoon. At this stage add up to two more litres of water if the mush seems to be drying out.
  7. Continue to boil gently for an additional 30 minutes
  8. Pour into a jelly bag and allow to drip over night
  9. For every 700ml (1¼ pints) of juice, add 450g (1lb) of sugar
  10. Add the juice from the lemon
  11. Bring gently to the boil, stirring to ensure that the sugar fully dissolves
  12. Boil briskly until the jelly reaches setting point.
  13. Transfer to warm and sterilized jars.
There are hundreds of different varieties of hawthorn trees. Some taste wonderful- others are bland or unpleasant.

Taste a raw berry from the tree before harvesting - if it doesn't taste good, try a different tree.

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