Hawthorn Jelly RecipeOrigin: Britain Period: Traditional |
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This is a classic way of using the ubiquitous 'haws' (the fruit of the hawthorn) which are a staple of hedgerows all across the courntry. When finished it makes a lovely red jelly perfect for serving with game. Ingredients
1.1kg Ripe Hawthorn Berries 
Hawthorn Jelly Preparation:Method:Wash the hawthorn berries well and remove and stalks and any damaged berries. Transfer the berries to a pan and cover with the water. Bring to a simmer and cook for about an hour, or until the berries are soft and have absorbed most of the water. Line a strainer with a muslin cloth and pour the berries and their cooking liquid into this. Allow the liquid to drain naturally into a bowl over night (do not be tempted to squeeze the muslin or press with a spoon as this forces out impurities that will make the jelly cloudy). When the berries have finished dripping discard the fruit then measure the volume of liquid you have. Add the liquid to a pan along with 400g sugar for every 500ml of liquid. Heat the mixture gently, add the lemon juice and continue heating until all the sugar has dissolved. As soon as the sugar dissolves bring the jelly to a rapid boil and continue cooking until the jelly begins to set. Measure for the setting point by placing a plate in the fridge. Spoon a little of the jelly onto the plate and when it forms a skin as you push it with your finger or the back of a spoon the gelling point has been reached. When ready allow the jelly to cool then pour into clean, sterilized jars that have been warmed in a cool oven. Seal, label and store until needed. |
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