AZAROLE HAWTHORN JELLY

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.

1920x1280_Azerole-Jelly1.jpg

Ingredients:

  • 1kg stemmed azerole or hawthorn berries

  • 100ml lemon juice

  • Caster sugar (use 450g to every 600ml of juice)

Method:

  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.

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