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 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 to achieve 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 main fruit flavour and the pectin that lets the jelly set.
- Granulated sugar
- Adds sweetness and, with the cooking, helps the juice thicken and set into jelly.
The step that matters
Boiling the juice and sugar mixture. Boiling longer evaporates water and concentrates the sugar and pectin, so the jelly sets firmer. Stirring constantly keeps the sugar from scorching on the base 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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