Prepare the hawthorn berries by removing all the stalks, washing, draining and drying them.
In a large preserving pan, combine the haws, water and spices and simmer over a low heat for 2 hours.
Transfer the mixture to a jelly bag and leave to drip into a clean pan overnight.
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.
Transfer to sterilised jars and seal immediately. Leave undisturbed in a cool, dark place for at least 8 hours to achieve a good set.