Hawthorn Jelly
Beautiful deep red colour and a perfect substitute for cranberry sauce with meat.
Author: Jam-Recipes.co.uk
Origins: British
Recipe type: Jelly
Ingredients
- 1kg (2lb 3oz) ripe haw berries
- 1 medium lemon
- sugar
- 3l (5¼ pints) water
Instructions
- Remove stalks from the haws, then wash them in cold water.
- Place the haws in a preserving pan
- Add the water
- Cover the pan with a loose lid to reduce water loss
- Bring to the boil and allow to simmer for half an hour, checking occasionally to ensure that the mush does not boil dry.
- 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.
- Continue to boil gently for an additional 30 minutes
- Pour into a jelly bag and allow to drip over night
- For every 700ml (1¼ pints) of juice, add 450g (1lb) of sugar
- Add the juice from the lemon
- Bring gently to the boil, stirring to ensure that the sugar fully dissolves
- Boil briskly until the jelly reaches setting point.
- Transfer to warm and sterilized jars.
Notes
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.