Click on the image, above to submit to Pinterest.

Hips and Haws Jelly

Hips and Haws Jelly is a traditional British recipe for a classic jelly (clear jam) made with a mix of wild fruit, predominantly a base of elderberries with rose hips, haws (hawthorn berries) and rowan berries. The full recipe is presented here and I hope you enjoy this classic British version of: Hips and Haws Jelly.

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Additional Time:

(+over-night draining)

Makes:

4 jars

Rating: 4.5 star rating

Tags : Wild FoodBritish Recipes


Method:

Wash the berries well and de-stalk the elderberries (best done with the tines of a fork). Add to a pan along with the water and bring to a simmer. Continue cooking until soft (about 60 minutes). Transfer to a jelly bag (or a colander lined with several layers of muslin) then set over a bowl and allow the liquid to drain over night. Don't be tempted to squeeze the bag or to press down on the contents, you will just end-up with a cloudy jelly. Allow to drip naturally.

The following day, measure the volume of liquid and add 375g sugar and the juice of 1 lemon per 500ml of liquid. Bring the mixture to a boil and cook for 4 minutes, skimming the surface. Measure for the setting point by placing a plate in the fridge. Spoon a little of the jelly onto the plate and when it forms a skin as you push it with your finger or the back of a spoon the gelling point has been reached.

When ready allow the jelly to cool then pour into clean, sterilized jars that have been warmed in a cool oven. Seal, label and store until needed. This makes an excellent accompaniment to cold meats and game.