Azarole Hawthorn Jelly

by Thyme Recipes 22 Nov 16

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.



  1. Place the haws into a preserving pan, barely cover them with water and simmer uncovered for about 40 minutes.
  2. Mash them with a spoon every 20 minutes until soft and pulpy. 
  3. 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. 
  4. 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.
  5. 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. 
  6. Pour into sterilized jars.
  7. Cover and seal. 
  8. Stored in a cool dark place, these will keep for up to 12 months. 

Interesting in preserving? Join us for a Newton & Pott Summer Preserving Class on 8th July 2017