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Monday, October 18, 2010

ACEROLA (berry) WITH AUTUMNAL HAWBERRY JELLY RECIPE

CANDIED HAWS
Photo by: http://www.0063.com/food/
L. Crataegus, Eng. hawthorn. The Spanish name indicates the fruit of the bush called “haw” in English. The berries are green and turn red as they mature. Hawthorn bushes grow throughout the Iberian Peninsula but are abundant especially in northern and eastern Spain. Today haws are exported from there to England and other countries for they are rich in vitamins. Haws are eaten as stimulants. They are acid but sweet tasting. They can be preserved by scalding them in water and storing airtight containers with sugar. Boiling them in sugar and water for three to four days results in a syrup. They are used in compotes and sweets. Not only does the hawthorn bare fruit but as indicated it has thorns. During the Middle Ages, some refused to bring the flower inside the home because of magical powers of the plant. When the hawthorn was destroyed, bad luck resulted such as bankruptcy or the death of one’s offspring or livestock. It also symbolized spring, hope, marriage and fertility. Medically, it was not discovered until the 19th C that haw is good for reducing hypertension and other related diseases. Prior to that it was thought good for stopping diarrhea and menstruation but other cures were more efficacious. [Grosso.1996:17; and Stuart. 1987:179]


AUTUMNAL HAWBERRY JELLY RECIPE FROM THE MEDIEVAL SPANISH CHEF'S ARCHIVES
Recommended to accompany cheese and meats, especially lamb and venison. It is a favorite at Buckingham Palace.

Hawthorn Jelly
Photo by: foodwithlegs.com
Ingredients

hawberries 1.5 lbs - 1 jar of jelly
sugar ¾ c for every cup of hawberry juice
1 lemon

Preparation

Pick haws. Remove stalks. Wash the haws and drain.

Put haws in a 6-8 quart pot. Barely cover with water. Bring to a boil and simmer for 1 hour. Mash the berries with a potato masher every 20 minutes.

Let the mixture stain through a jelly bag overnight. Do not squeeze the bag or the liquid will turn mucky.

Measure juice and put it in a heavy saucepan. Add  sugar and the juice from one lemon.  Mix the three ingredients well. Bring to a boil stirring constantly unti sugar dissolves. Boil briskly for about 10 minutes until jelly reaches the setting point. Skim off foam on top, let cool and pour into warm jars. 

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