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Haw jelly
Fri 2-Oct-09
6:25 pm
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David B

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So mine is cooling now. I used half quantities of this recipe, because my jelly bag wouldn't take the lot. And I used preserving sugar with added pectin, and bramleys from my Dad's garden instead of crabs.

I only got a pot and a half though. Perhaps a little because I was impatient, and stopped the drip when it was down to one every few minutes, perhaps the haws weren't quite ripe. And it's pretty clear, and tastes pretty good, but more like apple than anything else.

David

Sat 3-Oct-09
8:38 am
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David B

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Further thoughts.

Even though I can think of ways in which I might improve my haw jelly, in terms of selection of fruit and cooking for longer, I don't think that haw jelly is an experiment I'll repeat, even though I'm glad to have made the experiment, and the result is fine to eat.

I think the time and trouble involved is a game not worth the candle, for the taste, because a straight apple jelly would be much the same. Maybe the haws add to the vitamin C content, but in the 21st century vit C is not something we are short of. I'm making the jelly for flavour, and the haws, to my mind, did not do enough to the flavour of apple jelly to be worthwhile.

If others come along, and say that if I had made it better, with better fruit, then I would find it absolutely delicious, then I'd rethink, but without that I'll give precedence to other jellies I want to try. Notably rosehip and perhaps rowan this year, and Rosebay Willowherb flower and Evening Primrose jelly next year, as well as more blackberry and apple.

David

Sat 3-Oct-09
7:32 pm
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JoannaS
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Rosebay Willowherb flower and Evening Primrose jelly? Not heard of that before, what is it like?

Sat 3-Oct-09
8:36 pm
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David B

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JoannaS said:Rosebay Willowherb flower and Evening Primrose jelly? Not heard of that before, what is it like?


I don't knowCry. I first heard of it when someone who lives within the Arctic circle in North America, posted that she was making some fireweed jelly on another board. So I asked for the recipe. I had meant to make it this summer, but wanted a sunny day to pick the blossoms, and actually didn't get a good opportunity.

Evening Primrose is my own idea. It is the only yellow willowherb, all parts are edible (I sometimes browse the flowers on walks - quite nice) and it is supposed to be good for you. I was going to use the same recipe as the fireweed, aka Rosebay Willowherb.

I want to experiment for the fun of it. If it's no good - then too bad.

If anyone wants the recipe I can seek it out and copy/paste it here.

David

Wed 7-Oct-09
9:58 am
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Ruthdigs
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Wed 7-Oct-09
11:20 am
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David B

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Ruthdigs said:Yes please!  Laugh


OK. From Arctish, on another board.

'Bring 2 1/2 cups of water to a rapid boil and pour over 2 cups of firmly packed fireweed flowers and buds. Let the mixture cool down and then refrigerate overnight. Strain the liquid through a jelly bag or cheesecloth. The yield should be about 2 cups of liquid.

When you're ready to make the jelly combine the liquid with 1 teaspoon of lemon juice, 3 tablespoons of powdered pectin, and 1/2 teaspoon of butter or margarine. Bring to a full rolling boil and boil hard for 1 minute. Add 3 cups of sugar and boil hard for another minute, stirring constantly. Pour into sterilized jelly jars, and you're done. You can process the jars in a boiling water canner if you'd like, but I never do and my jelly comes out just fine.'

David

Thu 8-Oct-09
10:37 am
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Ruthdigs
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Thank you!  Smile

Whilst googling rosehip recipes yesterday I came across this site: http://www.overthegardengate.net/garden/herbs/reci_hedge.asp which may be of interest to you.  Nettle syrup intrigues me!

Sun 18-Oct-09
2:48 pm
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shelley
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hi there
noticed your comments on haw jelly and have to agree with you; however, have you thought of making hawthorn ketchup? It is far simpler than the jelly to make and truly delicious - french friends of ours could not get enough of it last night!

recipe;
500G HAWS, 300ML VINEGAR (I USE CIDER), 170G SUGAR AND SALT/ PEPPER TO TASTE

CLEAN HAWS AND TAKE OFF STALKS ETC. PUT INTO A PAN WITH THE VINEGAR AND BOIL FOR 30MINS UNTIL BERRIES SOFT. SIEVE, SO AS TO REMOVE STONE AND SKINS. RETURN PULP TO THE PAN WITH THE SUGAR. ONCE SUGAR DISSOLVES BRING TO BOIL AND COOK FOR 5MINS. SEASON AND PUT INTO A STERILISED BOTTLE? WITH A VINEGAR PROOF LID. MAKES 300ML AND KEEPS FOR 12MONTHS

HAS A DELICIOUS, APPLEY, FRUITY TASTE - THX TO RIVER COTTAGE HANDBOOK 2

Sun 18-Oct-09
3:37 pm
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David B

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Interesting! There are still lots of haws around, and if there are still some when I get my new second hand car then I'll try it. At the moment I'm using car as little as possible, as it's limping along, on its last legsFrown

What sort of thing would you suggest serving it with? Pork? Sausages?

David

Mon 19-Oct-09
8:36 am
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shelley
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yes, we ate it with pork; but would be equally good with sausages I'd think;
you are lucky there are haws left; they are gone here in the south of france!

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