Hawthorn Jam Recipe

Directions

In a medium saucepan, combine the nutmeg, cinnamon, lemon juice, water and sugar. Stir until the sugar is dissolved. Add the hawthorn berries and bring to a boil over medium-high heat. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Remove from heat and let cool slightly before transferring to a blender or food processor. Blend until smooth. Return the jam to the saucepan and bring back to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Ladle the hot jam into sterilized jars leaving 1/4 inch of headspace at the top of each jar. Wipe rims clean with a damp cloth and seal with lids and rings according to manufacturer’s instructions. Process in boiling water bath for 10 minutes before removing from canner and cooling on wire racks for 24 hours before storing in a cool dry place away from direct sunlight for up to one year.