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.
Note that you can use the strained fruit pulp to prepare fruit scrap vinegar.
