Ingredients with Measurements:
- 1 pound hawthorn berries, washed and stemmed
- 1 cup honey
- 1/4 cup lemon juice
- 1/4 cup water
Special equipment needed:
- Large pot
- Immersion blender
- Canning jars with lids and bands
- Canning pot or large stockpot with rack
Step-by-step instructions:
1. In a large pot, combine the hawthorn berries, honey, lemon juice, and water. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce the heat to low and simmer for 30-40 minutes, or until the berries are soft and the mixture has thickened.
3. Remove the pot from the heat and let it cool for a few minutes.
4. Using an immersion blender, puree the mixture until smooth.
5. Return the pot to the stove and simmer for an additional 10-15 minutes, or until the jam has thickened to your desired consistency.
6. While the jam is cooking, prepare your canning jars and lids according to the manufacturer's instructions.
7. Once the jam has thickened, remove the pot from the heat and ladle the hot jam into the prepared jars, leaving 1/4 inch of headspace.
8. Wipe the rims of the jars with a clean, damp cloth, and place the lids and bands on top.
9. Process the jars in a boiling water canner for 10 minutes (adjusting for altitude if necessary).
10. Remove the jars from the canner and let them cool on a wire rack for 24 hours.
- Time:
Preparation time: 15 minutes
- Cooking time: 50-55 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes approximately 3-4 half-pint jars
Nutritional information:
- Calories: 60 per tablespoon
- Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 0g
Substitutions for ingredients:
- Sugar can be used instead of honey
- Lime juice can be used instead of lemon juice
Variations:
- Add cinnamon or ginger for a spiced version
- Use different types of berries, such as raspberries or blackberries, for a mixed berry jam
Tips and tricks:
- Wear gloves when handling hawthorn berries, as they can be prickly.
- Use a splatter screen to prevent the jam from splattering while cooking.
- Test the jam for doneness by placing a small amount on a cold plate and checking if it sets.
Storage instructions:
- Store the jam in a cool, dark place for up to one year.
Reheating instructions:
- Heat the jam in a small saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the jam on toast or biscuits.
- Use it as a glaze for roasted meats.
Garnishes:
- Fresh herbs, such as thyme or rosemary, can be added to the jam for a savory twist.
Pairings:
- Serve the jam with cheese and crackers for a snack or appetizer.
Suggested side dishes:
- Serve the jam with scones or muffins for breakfast or brunch.
Troubleshooting advice:
- If the jam is too runny, return it to the stove and cook for an additional 5-10 minutes.
- If the jam is too thick, add a little water or lemon juice to thin it out.
Food safety advice:
- Follow proper canning procedures to ensure the jam is safe for long-term storage.
Food history:
- Hawthorn berries have been used for centuries in traditional medicine for their heart-healthy properties.
Flavor profiles:
- The jam has a sweet-tart flavor with a slightly floral note from the hawthorn berries.
Serving suggestions:
- Serve the jam at room temperature or slightly warmed.
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