A couple of weeks ago I gazed out my back door at a Washington hawthorn, its fruit beginning to drop following a cold snap, and considered the comment that Jan Grover made in this blog in October: “A friend who teaches told me about an abandoned orchard behind her school building, and I went there, intent on foraging the apples she described—and I discovered haws! There were two small, gnarled hawthorns smothered in bright-red haws, and I picked several pounds, brought them home, and turned them into what proved to be a Kool-Aid-red/pink jelly. . . . The taste is slightly, ummmm, feral, and goes beautifully with autumn braises. Sugar, lemon juice, water—that was all it took: Haws are evidently crammed with pectin.”
If I wanted to try making haw jelly this year, I had to act fast. So I fetched an orchard ladder and sampled a haw. The tiny, orange-red fruit had only a bit of mealy flesh wrapped around five seeds.* The fruit was neither tart nor bitter but had a sweet, spicy flavor similar to that of rosehips and medlar fruits. This was no surprise, since the hawthorn is cousin to the rose and the medlar both. The haws ought to make good jelly indeed, I figured.
As I picked them, most of the fruits came free of their stems. In fifteen minutes I had enough haws, I figured, to make a small batch of jelly. I rinsed them, shook them in the strainer to separate the remaining stems, and picked out the stems before cooking the haws in enough water to cover them.
The juice turned out a cloudy pink but clarified when I combined it with sugar. I added plenty of lemon juice, since the haws seemed low in acid. The syrup jelled quickly and firmly.
The finished jelly looks much like quince jelly—almost as clear and bright, in fact, as red currant jelly. You must put your nose close to to catch the warm, spicy aroma, but the flavor blooms in the mouth. It reminds Robert of tropical fruit—passion fruit, he thinks, or guava. But I think haw jelly puts guava jelly to shame. In flavor, only rosehip jelly compares.
Here’s my recipe for—
2 ½ pounds stemmed haws
2 cups sugar
½ cup strained lemon juice
Drain off the haw juice through a coarse strainer, and then let it drip through a jelly bag for at least several hours or as long as overnight. Don’t worry if the juice looks cloudy. You should end up with 2¼ cups.
In a preserving pan, combine the haw juice with the sugar and lemon juice. Over medium-high heat, bring the mixture to a boil, stirring. Raise the heat to high, and boil the syrup until it sheets from a spoon or reaches 221 degrees F. Pour the hot syrup into two sterilized half-pint jars, and add lids and rings. Process the jars for 5 minutes in a boiling-water bath.
Makes 2 half-pints
* The fruits of the Washington hawthorn, Crataegus phaenopyrum, have three to five seeds; the haws of other species come in red, yellow, black, or purple and have as few as one seed per fruit. C. phaenopyrum is a native of the Eastern states that’s widely planted elsewhere in landscapes, though I don’t know why; its thorny branches shoot randomly in every direction. But the many other species of hawthorn grow in a similar fashion, and for that reason they are most appreciated as the stuff of impenetrable hedges; the word haw, in fact, means “hedge.” The genus has other virtues besides: The wood is very hard and therefore useful for making tools, and the leaves, flowers, and fruits have been used since ancient times in treating heart disease (recent medical studies are proving their efficacy). The hawthorn species most used in jelly making is C. monogyna, a native of Europe, northwest Africa, and western Asia that has become an invasive weed in Oregon and elsewhere. Native here is the Douglas hawthorn, C. douglasii. Next year I’ll have to try making jelly from the little black Douglas haws.