Haw Jelly

• 3 lb. haws
• 3 pints water
• sugar
• lemon

Wash the haws well and put into a preserving pan with water. Simmer for about 1 hour. Put into a jelly bag and leave to strain overnight. Measure the juice and allow juice of 1 lemon and 1 lb. sugar to each pint of juice. Put over a low heat until sugar has dissolved, then boil rapidly until setting point is reached. Pour into hot sterilized jars and cover tightly.