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 the 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-haw juice
- Provides the fruit flavour and the liquid base of the jelly.
- Granulated sugar
- Sweetens the jelly and helps it set when boiled with the juice.
The step that matters
Boiling the juice and sugar to the desired consistency. Sugar and fruit pectin set as the mixture boils and concentrates; too little boiling leaves a runny jelly, while overcooking can make it stiff or sugary. Stirring constantly prevents scorching on the bottom of the pot.
“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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