Sloes, Haws and other stuff

The sloes from the last post were, as I intimated, turned into a very drinkable sloe cordial. However, I neglected to put it in a sterlised bottle at the time and popped it into a 2 litre plastic pop bottle. When I came to decant some over the weekend it had turned mouldy....

More sloes from this weekend (for gin) and a bag ofhawthorn berrie, or haws. This is going to be (fingers crossed) a Haw Jelly, which rumour has it is rather good with cheeses. Here's a transcript of the recipe and I will let you know how it goes

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 cups 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 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

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.