HAWBERRY JELLY RECIPES

Steps:

• Simmer the Hawthorns in water for roughly 30 minutes until they've completely disintegrated.  Mash them with a potato masher to help the process.
• Strain the mixture through a jelly bag or cheesecloth and measure the juice.  For every 2 cups of juice, add 2 cups of sugar and 1/4 cup of lemon juice.  It takes roughly 1.5 to 2 pounds of haws to yield 2 cups of juice.
• Return the strained hawthorn juice, sugar and lemon juice to the stove and boil rapidly for 10-15 minutes until it reaches gel stage.
• Pour the jelly into prepared canning jars leaving 1/4 inch headspace.  Process in a water bath canner for 5 minutes, or store in the refrigerator for immediate use.

Steps:

• Combine strawberries and water in a flat-bottomed kettle; crush berries. Cover and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, stirring frequently. Strain berries through a damp jelly bag, reserving 3 3/4 cups juice. Discard pulp.
• Combine reserved juice, lemon juice, and sugar in kettle. Bring to a rolling boil, stirring constantly. Add liquid pectin, and return to a boil. Boil 1 minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.
• Quickly ladle jelly into hot sterilized jars, leaving 1/4-inch headspace. Cover with metal lids, and screw bands tight. Process in boiling-water bath 5 minutes.