Tuesday, April 5, 2011
Catherine is from the Castlemaine area and has created some beautiful Mt Franklin pieces which we will put up shortly..enjoy
Monday, April 4, 2011
Well Autumn is here, and I have been thinking about preserves and jellies, and I wanted to know more about Haw Jelly. After my other post about the varient Hawthorn blossoms,
Find a nice Hawthorn bush (Crataegus monogyna) laden with lovely red haws.
Pick 1.5lbs (70 gms) of hawthorn berries (haws). This will make 1 jar of hawthorn jelly, so obviously if you need more jars, pick more fruit.
Make sure that you remove the stalks. A good way is to simply roll a clump of berries (stalks and all) in between your hands, and you’ll find the haws just roll off. It’s certainly easier than individually pulling off each stalk.
Now strain the mixture over night using some muslin or a jelly bag.
To keep the jelly clear do not squeeze the jelly bag, just let the juice drip. If you’re not bothered whether your hawthorn jelly is clear or not then squeeze away.
Mix the sugar and lemon juice into a heavy saucepan along with the hawthorn juice. Bring the mixture to the boil, stirring continuously until the sugar has dissolved.
Now rapid boil for 10 minutes until …the jelly has reached setting point. This you can test by letting some cool on a saucer.
Now skim off any foam from the top of the jelly liquid, and pour into sterilised, warm jars and screw on the lids.
Eat at will. There is no need to leave the hawthorn jelly for a month or so.