It's the time of year (late August to September) when the Damsons, sloes, blackberries, crab apples, rosehips and elderberries all become ready to pick
Between us we picked a bowl full of Hawthorns.
Here is how to make the Hawthorn Berry Jelly:
1/ Cover the hawthorn berries in water. Add water to the saucepan until it reaches the top of the berries in the pan.
2/ simmer them in the pan for about hour. Mushing them up occasionally with a potato masher.
3/ Drain the hawthorn berry mush into a bowl through several sheets of muslin, for several hour or even overnight. Do not squeeze or the jelly will be cloudy.
4/ Measure the liquid/ juice that you manage to obtain and then add 7 parts sugar to 10 parts juice.
5/A the juice of a lemon.
6/ Place the lot in a pan and then bring it up to a rolling boil.
7/ Boil for around 20-30 minutes, removing the scum that forms at the top regularly. If you don't remove the scum, the jelly will be cloudy.
8/ After about 15-20 minutes. Dip a spoon in and then place the spoon in a cool place. If the liquid sets on the spoon, it is ready.
9/Pour the liquid into a clean sterilised jar and place it in the fridge to set.
10/Try on toast instead of jam, it's delicious.
You can strain the pulp through a fine sieve, if you don't mind the Jelly being cloudy. It makes the process quicker.
A bowl of Hawthorns
A Lemon (juiced)
I followed my method for Crab Apple Jelly. Please have a look at this post, if you want more detail.