Red-Haw Jelly
Ingredients
Directions
Prepare the juice
Wash the haws well and place them in a kettle with enough water to almost cover them.
Boil the haws until they are soft.
Once cool enough, strain the juice thoroughly through a thin muslin cloth.
Make the jelly
In a pot, combine 3 pints of juice with 2 pints of granulated sugar.
Boil the mixture until it bubbles, stirring constantly.
For a firmer jelly, boil longer until it reaches the desired consistency.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Red haws
- Provide the fruit pectin and tart flavour that give the jelly its body and character.
- Granulated sugar
- Sweetens the jelly and helps it set into a firm, spreadable gel.
The step that matters
Boil the juice and sugar until it reaches the desired consistency. Sugar and pectin set only when the mixture reaches a high enough concentration. Boiling longer thickens the jelly, but a mixture that is undercooked will stay runny, while overcooking can make it stiff or sugary.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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