Black haw jelly is a great herbal addition to your pantry and goes well with toast, bagels, and hot buttered biscuits.
2 quarts black haw berries
1 cup water
1 cup lemon juice
Add 2 quarts of washed and stemmed black haw berries to a deep saucepan. Cook for 5 to 6 minutes, then crush berries completely with a masher.
Add 1 cup of water and simmer for 5 minutes.
Remove and run through a strainer or a few layers of cheesecloth.
Collect the juice and add 1 cup of lemon juice. Mix thoroughly.
Serve chilled or can be frozen.
Did you know?
It is widely believed by herbalists that early colonists to North America learned many different uses of the black haw herb from the Native Americans. However, the first published and documented mention of the use of the black haw first appeared in 1857.
Herbalists think that black haw must have been used frequently as a home remedy as early as the 1800's. The black haw as a remedial herb was listed in the U.S. Pharmacopeia in 1882. At this point in time, there was an increasing demand for the plant as well as repeated articles on the purported benefits of the herb. These articles appeared in medical and pharmaceutical journals of that era.
Black haw was listed in the U.S. Pharmacopeia until the year 1926. It was a very popular source of home based remedies for a long time.
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