Hawthorne Jam Recipes

HAWTHORNE JAM

Steps:

• Pick 1.5lbs of hawthorn berries (haws). This will make 1 jar of hawthorn jelly, so obviously if you need more jars, pick more fruit. Make sure that you remove the stalks. A good way is to simply roll a clump of berries (stalks and all) in between your hands, and you'll find the haws just roll off. It's certainly easier than individually pulling off each stalk. Now wash your haws and then drain.
• Put the haws into a heavy saucepan, and cover with 1.5 pints of water. Bring to the boil and simmer for 1 hour. Mash the berries with a potato masher every 20 minutes.
• Now strain the mixture over night using some muslin, or as I did, a jelly bag. To keep the jelly clear do not squeeze the jelly bag, just let the juice drip. If you're not bothered whether your hawthorn jelly is clear or not then squeeze away.
• For every 1 pint of juice measure out 1lb of sugar. Now squeeze the juice of 1 lemon. Mix the sugar and lemon juice into a heavy saucepan along with the hawthorn juice. Bring the mixture to the boil, stirring continuously until the sugar has dissolved.
• Now rapid boil for 10 minutes until the jelly has reached setting point. Now skim off any foam from the top of the jelly liquid, and pour into sterilised, warm jars and screw on the lids. Eat at will. There is no need to leave the hawthorn jelly for a month or so.

HUCKLEBERRY JAM

Steps:

• Mix sugar and huckleberries together in a stockpot; bring to a boil, stirring constantly. Stir pectin into berry mixture and boil, stirring constantly, for 1 minute. Remove pot from heat and skim foam off the top using a metal spoon.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area.