These wonderful fragrant berries are the last of the winter fruits for the preserving pan, perfect for jams, jellies, syrups and compotes, we have chosen a recipe that is delicate & the vivid fresh colour making it a pretty addition to a Christmas cheese board.
- 1kg stemmed azerole or hawthorn berries
- 100ml lemon juice
- Caster sugar (use 450g to every 600ml of juice)
- Place the haws into a preserving pan, barely cover them with water and simmer uncovered for about 40 minutes.
- Mash them with a spoon every 20 minutes until soft and pulpy.
- Tip the contents into a scalded jelly bag or a piece of muslin, suspended over a bowl. Leave to drip for two hours, or preferably overnight.
- Measure the juice and pour into a preserving pan with the lemon juice. Gently heat, then add the right quantity of sugar to your juice and stir until dissolved.
- Bring to a boil and continue to boil rapidly until setting point is reached, or for about 10-15 minutes. Remove any scum with a tea-strainer.
- Pour into sterilized jars.
- Cover and seal.
- Stored in a cool dark place, these will keep for up to 12 months.