Hawthorn Ketchup - Peewiglet's Photos

More camera practise, this time using Pam Corbin's wonderful recipe for Hawthorn Ketchup from the River Cottage Handbook No.2: Preserves.

This is precious to me, because when my sister and I went to scatter our mother's ashes in the woods last May we saw these hawthorn bushes flowering, and that's why I chose those particular bushes yesterday.

Gallery pages: 1

< 1 of 5 >

Peewiglet > First, nip out to the woods and collect about a kilogram of hawthorn berries. Carry them home and remove the stalks (the little ex-flowery bits are fine).

Peewiglet > Put them in a large pan with about 600ml of cider vinegar, bring to the boil and then simmer for about 30 minutes, or until they split their little skins. Then pour the whole thing through a sieve (including the vinegar) and mash the berries with the back of a spoon to release the flesh.

This was pretty exhausting, I found: this afternoon I bought a mouli for next time.

Peewiglet > Wash out the pan and then return the interesting mixture, add sugar, bring to the boil and boil for 5 minutes.

Peewiglet > After that, season with salt and pepper and pour into carefully sterilised bottles.

Then sit back and stare in delight and amazement at what you've created :)

First, nip out to the woods and collect about a kilogram of hawthorn berries. Carry them home and remove the stalks (the little ex-flowery bits are fine).