Haw Jelly

Preparation info
  • Yields about

    6 lb

    • Difficulty


Appears in
Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About


  • 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.