Hawthorn jelly

    10 hours 20 min

    This hawthorn jelly is the perfect autumn preserve with a stunning colour and intriguing flavour to boot. Enjoy with a teacake or on some toast.

    35 people made this

    Makes: 4 jars hawthorn jelly

    • 1.35kg hawthorn berries
    • 1L water
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1 pinch ground allspice
    • juice of 1 lemon
    • 1.35kg granulated sugar

    Prep:20min  ›  Cook:2hr  ›  Extra time:8hr resting  ›  Ready in:10hr20min 

    1. Prepare the hawthorn berries by removing all the stalks, washing, draining and drying them.
    2. In a large preserving pan, combine the haws, water and spices and simmer over a low heat for 2 hours.
    3. Transfer the mixture to a jelly bag and leave to drip into a clean pan overnight.
    4. The next day, add the lemon juice and sugar to the liquid and bring to the boil stirring constantly for 10 minutes. Begin testing for the setting point by adding a drop of jelly onto a cold saucer. If it wrinkles when you push it with your finger, it is ready. Reaching the setting point may take up to 30 minutes.
    5. Transfer to sterilised jars and seal immediately. Leave undisturbed in a cool, dark place for at least 8 hours to achieve a good set.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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