Haw Jelly

Haws are the fruit of the Hawthorn and are abundant in Ireland at this time of year [Autumn]. Once you know how to identify them, you’ll see them everywhere. I made jelly this weekend and after testing it on toast this morning, I’ll be making many more batches.

Ingredients for two small jars:
300g haw berries
500ml cold water
400g granulated sugar heated (haws are high in pectin and should not need jam sugar to set)
Juice of one lemon

Firstly, put a plate in the fridge to cool (used for testing the jelly)

Wash the berries and remove as much leaves and stalks as possible:

Pulverise them (your bare hands will do…get all that stress out..)

Add berries and water to pot and boil for 30 minutes, until reduced to a pulp

Strain all the juice out (the juice will look brownish at this stage but don’t worry, it will improve)

Add the lemon juice and bring to the boil

Add the warm sugar (you can warm it in the microwave - bout 2 minutes should do)

Bring back to the boil and boil rapidly for 5 minutes. Skim any scum from top.

To test if the jelly will set, put a little on the cold plate, put back in to the fridge for a minute and then check if it wrinkles when pushed with your finger. If not, boil for longer.

If it’s ready, fill your sterilised jars and cover