- 1.1kg ripe hawthorn berries
- 1.2 L water Sugar (see method for quantity required)
- Juice of one lemon
Wash the berries well and remove stalks. Put berries in a pan and cover with water. Bring to boil and simmer for one hour or until the berries have absorbed most of the water.
Pour the berries and their liquid into a strainer lined with muslin cloth.
Do not squeeze the muslin or press the berries.
Allow to drain for 8 hours until mixture has stopped dripping.
Drain off the liquid from the berries and discard the berries.
Add the liquid to a pan adding 400g sugar for every 500ml of liquid.
Heat the mixture gently, add lemon juice, and continue heating until sugar has dissolved.
Then bring the mixture rapidly to the boil and continue cooking until mixture begins to set. When the mixture (now a jelly) is sufficiently “set”, allow to cool, and then pour into sterilized jars for storage.
Adapted from Dyfed Lloyd Evans: www.celtnet.org.uk/recipes/