A member of the rose family, hawthorn (Crataegus monogyna) is a thorny, flowering tree or shrub native to temperate regions of Europe, North America, and northern Asia. Though the tiny sweet red berries (“haws”) are used in jams, jellies, candies, and wines, all parts of the plant—the leaves, flowers, berries, stems, and even the bark—have long been used in herbal medicine as digestive, kidney, and anti-anxiety aids. It’s also prominent as a tonic for treating cardiac diseases and for strengthening the aging heart, a use that dates back to the first century.P
So we decided to make some haw jelly and thought you might like the recipe
Pick haws – just take them in bunches with stalks and leaves, quite a few. Then bring them home and de-stalk them. Just about cover with water and boil. Simmer for 40 mins or so. Let drip through muslin and discard the remnants – the hens dont even touch them…. Then weigh the liquid you have and add an equal amount of sugar. 500g of haws makes about 600 g of jam. Boil until it sets. Voila!
We also made haw gin (add sugar and gin to berries & cut the haws off the stones (which have cyanide in but so do apple pips) to get haw flesh that is left to dry for about a week and then used in salads/muesli or curries. with the haw gin, the red berries turn white and the gin turns red within 24 hours but it then needs to be left a couple of months………….
Nothing to do with bread but I thought the bread circle might be interested,