Comments on: Hawthorn Jelly Recipe

By: Eveline

Eveline — Sun, 14 Feb 2010 23:41:08 +0000

Hello, I just moved to Tasmania (Australia),
There are billions of blackberries and hawthorne berries growing everywhere.
I made some beautiful blackberry jam yesterday and I will start experimenting with adding hawberrie jelly after I found more jars.
Can’t wait!
Eveline

By: Finding Haws « Buy local, Eat global

Finding Haws « Buy local, Eat global — Thu, 04 Feb 2010 05:06:01 +0000

[...] this sauce is a classic old British recipe and there are other yummy things you can make like Haw Jelly so it might be time for another trip to the [...]

By: Robin

Robin — Mon, 09 Nov 2009 09:47:50 +0000

Ruth: Not all plants taste the same. Even within as little as five feet there can be a huge difference in taste. With Hawthorn I have found that many are quite bland, so what I do is nibble a raw haw to determine its flavour. If it is bland I will leave the tree alone, if it tastes sweet and nourishing then I will harvest.

Try and get out of thinking that a wild edible plant species will have a consistent taste, because they vary so much depending on habitat, environment and time of year etc. These are wild, feral, undomesticated plants, so taste is going to vary and that is one of the joys I love about foraging. It’s not like going to a grocers and buying a pound of carrots

By: Ruth

Ruth — Fri, 06 Nov 2009 15:46:18 +0000

As others have experienced my haw berries didn’t produce very much liquid at all, despite adding about three times the suggested quantity of water at the boiling stage. The jelly however did set very very solid, so must have contained a lot of pectin. This suggests that the haws weren’t very ripe – but I picked them in November 5th in North England. Is it better to pick even later? Although the jelly is a nice colour, the haws don’t seem to have much flavour, I can mainly taste sugar and lemon.

By: Robin

Robin — Mon, 26 Oct 2009 08:35:45 +0000

Michael: Sorry I can’t help you with suppliers in the US and I am in the UK. One thing to bare in mind is that I would encourage you to go out onto the land and learn to identify and harvest rosehips yourself, rather than buying them. Foraging is a very relaxing and pleasurable activity for all the family.

By: Michael Wang

Michael Wang — Sun, 25 Oct 2009 01:11:07 +0000

Could you please tell me where in the US can I purchase some fresh hawthornes.

By: Foraging in the hedgerows – Hips and Haws

Foraging in the hedgerows – Hips and Haws — Sun, 11 Oct 2009 19:51:21 +0000

[...] and apple jelly and hawthorn jelly are both classic english flavours. There’s excellent step by step instructions on how to make hawthorn jelly here – the main thing they don’t explain is that when you are testing whether your jelly has [...]

By: Robin

Robin — Mon, 14 Sep 2009 16:56:46 +0000

Tony & David: Yes the measurements are correct. I made this Hawthorn Jelly recipe on 17th October 2008. Maybe you’ve just picked the haws too early, and they haven’t developed enough in size or moisture content.

By: david

david — Sun, 13 Sep 2009 09:42:48 +0000

I made this last night exactly as the recipe says but double the amounts.
I kept the lid on whilst it simmered to keep the water in and left it overnight to strain through a jelly bag.
All I got was a quarter of a pint of juice draining off.
Could anyone provide the proper amount of liquid to add please?

By: Tony

Tony — Sat, 12 Sep 2009 20:56:48 +0000

Are the volumes correct?

I had to use double the amount of water just to stop the mush from drying to a biscuit while simmering and I certainly didn’t get the stream of liquid coming out of the jelly bag as shown in the photo – only one or two drips a minute.

How much liquid (prior to adding the sugar) should I expect to get? 1.5 cups = 5/8 pint (358ml) and most of that evaporates off (the haws adding nothing to the final liquid volume).