Black haw jelly is a great herbal addition to your pantry and goes well with toast, bagels, and hot buttered biscuits.
1 quart black haw berries
1 cup sugar per cup of juice
3 ounces pectin
Wash and stem berries.
Place berries into a deep saucepan with a little water and bring to a boil. Reduce heat and cook till fruit until the berries pop and juice runs. Remove from heat and run through a food mill or strainer.
Pour pulp juice through a jelly bag but do not squeeze the bag. Measure the juice and place into a deep saucepan. Add sugar and bring to a boil while stirring constantly. When sugar has dissolved add the pectin and boil hard for 1 full minute. Skim off the foam and pour into hot, sterile jelly jars.
Black Haw Jelly Variation
Spicy jelly: Place 1 stick of cinnamon, 1 tablespoon of whole cloves, and 1 teaspoon of ground allspice into a spice bag and place into the saucepan with 1 cup of water and the berries. When the berries have popped and the juice runs freely, remove the spice bag and proceed with recipe.
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