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HAW JELLY (HAWTHORN)
Haw jelly is a delicious traditional preserve made from the fruit of the hawthorn tree which is found in hedgerows across the UK. Haw jelly has a beautiful ruby colour and a subtle sweet and tangy flavour which works well with rich roast meat and game and also as part of a cheeseboard.
Equipment
- Sharp knife
- chopping board
- weighing scales
- measuring jug
- Large saucepan
- wooden spoon
- jelly bag or muslin
- Lemon squeezer
- 2 saucers or small plates
- ladle
- jam funnel (optional)
- glass jam jars with lids
Ingredients
- 450 grams haws weighed without stems
- 450 grams apples peeled weight
- 600 millilitres water
- 1 lemon juice only
- 450 grams white granulated sugar approximately
Instructions
- Clean the haws and remove the fruit from the stems, then weigh out 450 grams (1lb).
- Place the haws into a large saucepan and add 300 millilitres (¾ pint) water.
- Simmer the haws in the water until they are soft, about 20 minutes. Then use a potato mashed to roughly break up the haws.
- Peel and core the apples, chop into pieces about 3-4 cm square (1 inch) then weigh out 450 grams (1lb).
- Add the apples to the haws with another 300 millilitres (¾ pint) of water and simmer for 10- 15 minutes until the apples collapse.
- Put the mixture into a jelly bag over a bowl or jug and leave for at least 6 hours or overnight.
- Put two saucers or small flat plates into the fridge (for wrinkle test).
- Measure the juice. You will need 160 g ( 3/4 cup) of sugar for every 200 ml (1/2 pt) of juice. Put the strained juice into a large saucepan and heat until warm then add the sugar.
- Add the juice of one lemon and continue to heat until the sugar has dissolved.
- Bring to a boil and boil for 10 minutes.
- Remove the pan from the heat and place a teaspoonful of the jelly onto one of the cold saucers. Return the saucer to the fridge for 5 minutes, then push your finger across the jelly. If a wrinkle forms then the jelly is ready to pot. If no wrinkle appears then return the jelly to the heat and boil for a further 5 minutes then retest.
- Skim any froth from the top of the jelly and use a ladle or jug to fill it into sterilised glass jars.
- Seal the jelly with a clean lid or a combination of waxed paper and cellophane.
- Serve Haw Jelly with roast meat and game, such as lamb, beef and venison. It also goes well with pheasant, goose and duck and is a good addition to a cheeseboard.
Notes
This small batch recipe makes 1 standard 380 ml (1lb) jar or two to three small jars depending on size. You double or treble the recipe if you want to make more.
Nutrition
Calories: 136kcalCarbohydrates: 35gProtein: 0.2gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 3mgPotassium: 55mgFiber: 2gSugar: 32gVitamin A: 32IUVitamin C: 6mgCalcium: 5mgIron: 0.1mg