Post by Urban Warrior on Apr 25, 2006 16:03:10 GMT
Hawthorn Jelly
Ingredients
8oz Hawthorn berries
½ pint water
¼ cup of lemon juice
a couple of crab apples (optional) or liquid pectin
a saucepan
a potato masher
a sieve and muslin
a wooden spoon
a measuring jug
granulated unrefined sugar
scales and weights
little moulds such as ice cube trays and little jars..
Method..
1. Put the hawthorn berries, crab apples, lemon juice and water in the saucepan, bring to the boil and simmer for 40 mins. Mash it occasionally with a potato masher.
2. Pour the juice through the muslin placed inside the sieve and leave to drip for a while.
3. When the mushy berries have cooled down, pick up the edges of the muslin and twist it to squeeze all the juice out.
4. Measure how much juice there is and for every ½ pint of juice use ½lb (8oz) sugar.
5. put them into the clean saucepan and boil rapidly for about 20 mins until the jelly is ready to set.
6. To test if it’s ready to set take a little bit out of the pan and put it on a spoon or saucer in the fridge.
7. The jelly should be really firm so you could cut it with a knife.
8. When the jelly is ready pour it into little jars and make a label, or pour it into ice cube trays and leave to set.
9. Have it with toast or cut into pieces as sweets.
10. You can make this jelly a little less firm by boiling it for a shorter time and pouring it into jars and use as you would jam.
Ingredients
8oz Hawthorn berries
½ pint water
¼ cup of lemon juice
a couple of crab apples (optional) or liquid pectin
a saucepan
a potato masher
a sieve and muslin
a wooden spoon
a measuring jug
granulated unrefined sugar
scales and weights
little moulds such as ice cube trays and little jars..
Method..
1. Put the hawthorn berries, crab apples, lemon juice and water in the saucepan, bring to the boil and simmer for 40 mins. Mash it occasionally with a potato masher.
2. Pour the juice through the muslin placed inside the sieve and leave to drip for a while.
3. When the mushy berries have cooled down, pick up the edges of the muslin and twist it to squeeze all the juice out.
4. Measure how much juice there is and for every ½ pint of juice use ½lb (8oz) sugar.
5. put them into the clean saucepan and boil rapidly for about 20 mins until the jelly is ready to set.
6. To test if it’s ready to set take a little bit out of the pan and put it on a spoon or saucer in the fridge.
7. The jelly should be really firm so you could cut it with a knife.
8. When the jelly is ready pour it into little jars and make a label, or pour it into ice cube trays and leave to set.
9. Have it with toast or cut into pieces as sweets.
10. You can make this jelly a little less firm by boiling it for a shorter time and pouring it into jars and use as you would jam.