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Has anyone got a decent recipe? I have just pick a big bag full of haws and need to do something with them.

I haven't tried it, but here's something I found.

Cover 3 lbs of haws with water and simmer until tender. Strain through a jellybag (or teatowel!!!!) without squeezing. Add 1 lb of sugar per pint of juice and boil until setting point is reached (that's the cold plate and push with fingernail job). Store in warmed jars.

If I was doing it, I'd be tempted to add a pound or two of apples to make sure there was plenty of pectin in there. However, if it doesn't set, just call it Haw Syrup instead.

I like your thinking MKG.

This is mine and its tried and tested ...

Hawthorn Jelly
When finished it makes a lovely red jelly perfect for serving with game, I like it with cheese

2½lb Ripe Hawthorn Berries.
2 Pints Water
Sugar/ *Jam sugar. (see method for quantity required).
Juice of a lemon.
Wash the hawthorn berries well and remove and stalks left on the berries discarding any damaged berries.
……….
Put the berries in a pan with the water and simmer for about an hour until the berries are soft and have absorbed most of the water.
Pour the liquid into container through a muslin cloth or Jelly bag and leave the juice to drip out slowly over night. Don't be tempted to squeeze the bag because this forces impurities into your jelly and makes it go cloudy.
Measure the juice into a pan and add 1lb of sugar to each pint of hawthorn juice.
Place the pan containing the juice and sugar mixture back on the cooker, add the lemon juice and heat gently until the sugar has dissolved.
Once dissolved, boil the jelly rapidly until it begins to set. Once ready pour the jelly into clean, sterilised jars that have been warmed, seal and label.
* jam sugar has some pectin added so aids the set …

Cheers folks!

Here's another recipe I've found in an old cookbook of my Grans. I'm going to try it this year, so don't know what it's like-

Haw Sauce
1 1/2lb haws, washed
4 oz sugar
1 oz salt
3 gills vinegar (I think that's about 1 pint, but better check first)
1/2 tsp white pepper (I'd use black and live with the flecks! )

Cook the haws with the vinegar for 30 mins over a gentle heat, press through a sieve then return to the pan with rest of ingredients. Boil for 10 mins, pot and seal.
Apparently it keeps well.

HTH

HMK

In 'Food for Free' Richard Mabey tells you to
'Simmer the berries with a few crab apples to bring out all the juices and provide the necessary pectin. It is a good accompaniment to cream cheese.'

Er, that's it. I ate my first (and second) ever haw today. I always thought they were poisonous. But then I thought most of the things are poisonous that are in the Food for Free book. Another example of complete twaddle that I was taught at school. I pointed to them and told my son they are edible. He asked what they are called and when I told him he burst out laughing. Well, he is 16 years old. He also thinks my dutch hoe is hilarious.

I also found, identified, cooked and ate my first ever wild mushroom!!!!! Shaggy caps. They were nice. I've picked all sorts of mushrooms this year and taken them home, only to discard them because I wasn't 100% certain they were edible. This time, I was. What a great feeling

Rosendula wrote: .

I also found, identified, cooked and ate my first ever wild mushroom!!!!! Shaggy caps. They were nice. I've picked all sorts of mushrooms this year and taken them home, only to discard them because I wasn't 100% certain they were edible. This time, I was. What a great feeling

Is'nt it great!!!!

hmk wrote: 3 gills vinegar (I think that's about 1 pint, but better check first)

from my times at junior school (ages before decimals) there were 8 gills to a pint