Hawthorn Jam

Ingredients

• 2 lbs of fresh hawthorn berries
• 2 cups of white sugar
• 1/2 cup of water
• 1 teaspoon of lemon juice
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg

Directions

1. Set a medium saucepan on the stove and add the nutmeg, cinnamon, lemon juice, water and sugar. Stir it together until the sugar has fully melted into the liquid.
2. Tip in the hawthorn berries, then heat the mixture over medium-high until it reaches a boil. Turn the heat down to low and let it bubble gently for 20 minutes, giving it a stir now and then.
3. Take the pan off the heat and let the mixture cool just a bit. Pour it into a blender or food processor and puree until it is smooth.
4. Scrape the blended jam back into the saucepan and heat it again over medium-high until it boils. Lower the heat to low and simmer for 10 minutes, stirring occasionally.
5. Spoon the hot jam into sterilized jars, leaving 1/4 inch of space at the top of each one. Clean the rims with a damp cloth, then close the jars with lids and rings following the directions for your lids. Process the jars in a boiling water bath for 10 minutes, then lift them from the canner and let them cool on wire racks for 24 hours before storing them in a cool, dry spot out of direct sunlight for up to 1 year.