The black haw has been traditionally used in a number of ways by the Native Americans. The stem of the plant was used to make baskets, while the berries were turned into jam.
1 quart of black haw berries
1 cup sugar per cup of juice
1/2 cup water
3 ounces pectin
Wash and stem berries and place into a deep saucpan. Add water and cook till fruit pops. Crush fruit completely with a masher. Run through a food mill or strainer to remove skins and seeds.
Measure juicy pulp and place in deep saucepan with sugar. Bring to a boil stirring constantly, then add 3 ounces liquid pectin. Boil and stir for 1 full minute then remove from heat and skim of foam.
Pour into hot, sterile jelly jars and seal.
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