This deep red jam balances the tart flavor of wild-grown hawthorn berries with sugar. Little known today but rooted in local tradition, it brings a distinctive flavor to the breakfast table.
Rinse the hawthorn berries and simmer them in water until soft.
Press the cooked hawthorn berries through a sieve to separate the pulp from the pits.
Combine the pulp with the sugar and water. Cook over medium heat, stirring often, until thickened.
Add the lemon juice and boil for a few more minutes. Important: To check the consistency, drop a little jam onto a plate and see whether it leaves a trail. While still boiling hot, fill sterilized jars and seal them.
Important: Removing the small, hard pits from hawthorn berries takes time; briefly simmering the fruit and then pressing it through a sieve makes the job easier. This recipe contains no flour, milk, or eggs and is plant-based and gluten-free. Fill sterilized jars while the jam is boiling hot, seal them, and store in a cool, dark place.
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