Haw Jelly RecipeOrigin: Britain Period: Traditional |
Ingredients:
1.4kg hawthorn (haw) berries 
Haw Jelly Preparation:Method:Pick over the haws and remove any stems. Place the apples and haws in a heavy-bottomed saucepan along withthe water and lemon juice. Bring to a boil, reduce to a simmer and cook for 40 minutes, until the fruit are very soft. Pour into a jelly bag or a sieve lined with several layers of muslin and allow to drain into a bowl (do not be tempted to squeeze the bag as this will only make the jelly cloudy. The following morning discard the fruit then measure the volume of the liquid and add 75g sugar per 100ml of fluid. Place the juice and the sugar in a saucepan, heat through then add the sugar, stirring until completely dissolved. Bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jelly onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jelly is ready. If not continue boiling for 5 minutes more and test again. Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store. |
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