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