Comments on: Hawthorn Jelly Recipe

By: Lisa

Lisa — Sun, 13 Nov 2011 19:24:04 +0000

Made a couple of jars recently and added double the amount of water, opened a jar today and it had set perfectly and was delicious with our roast chicken. Will certainly be making again next year.

By: Ali Clark

Ali Clark — Thu, 10 Nov 2011 22:08:23 +0000

I started with 750g of berries and I more than covered them with water. After cooking them and leaving them overnight dripping through muslin, I boiled the liquid with 1kg of jam sugar. I used jam sugar because that is recommended for high pectin fruits, preserving sugar would be used for low pectin fruit. I added 500ml of water to the mixture, mainly because I had wanted to use the bag of sugar up (hence the 1kg), but also because of the comments above about the jelly being too set. The resulting jam is wonderful, it has set perfectly, and we have finished the jar we kept for us, the kids loved it, and I am wondering if the jars I have made for friends’ Christmas will ever make it to them! I got 6 small jars and one big jar of jelly. Thanks for the other posts, they gave me great tips. I didn’t use the lemon.

By: Lesli McGowan

Lesli McGowan — Thu, 10 Nov 2011 03:25:03 +0000

Picked the Haws on a Saturday, cleaned and juiced on Sunday, left in jelly bag overnight to drip. Cooked and canned on a Tuesday. I opted to add 6 T. of pectin to the juice and the jelly set up beautifully. It is delicious! nothing like I had expected. I will definitely put this up again!

By: Erika

Erika — Fri, 21 Oct 2011 23:44:44 +0000

I just made this with the 8.5 cups of berries my Washington Hawthorn (native here in NY) produced this year. Like the other posters, I had to keep adding more water to keep the berries from drying out; also, I only had 4 hours to strain it. It turned out delicious anyway: sort of like honey with a hint of cranberry, a rich shade of cherry red and just the right consistency. I ended up with 2 cups of jelly.

By: dutch margreet

dutch margreet — Thu, 13 Oct 2011 22:44:41 +0000

I made this jelly today, adding 1 cooking apple, some fresh ginger and a teabag sized aspen wine flavour herbs, it is still very runny, but I had 4 0.4 ltr jars out of double your measurements, but it was too sweet. I forgot doubling the lemonjuice! There was enough liquid, but I used a special steam juice extracting unit. The colour though is a jewel, could mistake it for quince jelly, a bit more red and the taste: like smelling sweet roses.

By: colin

colin — Fri, 07 Oct 2011 09:57:39 +0000

made this jelly it is delicious I added about 4 times the amount of water adding the water as the berries dried up I only got a half pound of jelly but i am going to gather more berries and make more it set perfect not solid thank you

By: Alison

Alison — Thu, 06 Oct 2011 08:57:01 +0000

@Emma – it’s hard to describe the flavour – it doesn’t really taste like anything else! It’s delicate and aromatic though. Strange as I find the raw berries are so bland and floury – they don’t seem to taste of anything. I made some haw jelly sweets earlier in the season, and I’m going to make what is left of my sweets into a Fry’s Turkish Delight style chocolate bar. Yum!

By: Martin Arnold

Martin Arnold — Thu, 15 Sep 2011 11:21:54 +0000

Hi Robin,
Thanks for the recipe and inspiration. I added 500g of elderberries and a 1 kg of cooking apples off of a tree in the village to 2kg of haws. Made about 8 jars and am looking forward to trying it =]

By: Sue

Sue — Sun, 11 Sep 2011 21:44:57 +0000

I threw all the berries I could get hold of together hawthorn, sloe, blackberries, crab apples and some plum juice left over from a crumble that I had frozen. This ensured it wasn’t too ‘stiff’ and tasted richer and also gave me a far greater quality..(someone did suggest I threw in a tin of Pilchards for good measure )…but it tastes fabulous and looks great..

By: Emma

Emma — Thu, 01 Sep 2011 13:07:28 +0000

but what does it actually taste like?!