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.
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Ingredients:
1.2kg mixed hips and haws (rose hips, haws and rowan berries, for preference)
300g elderberries
1.8l water
375g sugar per 500ml liquid
juice of 1 lemon per 500ml liquid
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.
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