Make your own free website on Tripod.com

Back to Cooking Menu
Back to Main Index

Black Haw
(Viburnum prunifolium)

B/H Conserve B/H Jam B/H Jelly B/H Juice B/H Relish B/H Wine Spicy Blk Haws

Note: Berries are dark blue and ovoid in shape and borne in clusters.



on this pageBlack Haw Conserve

Ingredients
2 oranges
1½ quarts black haw berries
¾ tsp ground cinnamon
3 tbsp lemon juice
3 cups sugar

Slice oranges into very thin sections removing seeds. Cook slices in water till tender. Clean and stem berries. Place into saucepan and crush with a masher (do not use a blender as it will pulverize the seeds). Strain crushed berries through a strainer or food mill to remove the seeds. Add the juicy pulp to the cooked oranges and mix well. Add cinnamon, lemon juice and sugar. Mix thoroughly and simmer over low heat till sauce thickens. Allow to cool for a few mnutes then put into hot, sterile jars and seal.



on this pageBlack Haw Jam

Ingredients
1 quart of black haw berries
1 cup sugar per cup of juice
½ cup water
3 oz pectin

Wash and stem berries and place into a deep saucpan. Add water and cook till fruit pops. Crush fruit completely with a masher. Run through a food mill or strainer to remove skins and seeds. Measure juicy pulp and place in deep saucepan with sugar. Bring to a boil stirring constantly, then add 3 oz liquid pectin. Boil and stir for 1 full minute then remove from heat and skim of foam. Pour into hot, sterile jelly jars and seal.



on this pageBlack Haw Jelly

Ingredients
1 quart black haw berries
1 cup sugar per cup of juice
3 oz pectin

Wash and stem berries. Place berries into a deep saucepan with a little water and bring to a boil. Reduce heat and cook till fruit till berries pop and juice runs. Remove from heat and run through a food mill or strainer. Pour pulp juice through a jelly bag but do not squeeze the bag. Measure the juice and place into a deep saucepan. Add sugar and bring to a boil while stirring constantly. When sugar has dissolved add the pectin and boil hard for 1 full minute. Skim off the foam and pour into hot, sterile jelly jars.

Variation: Spicy jelly: Place 1 stick of cinnamon, 1 tbsp of whole cloves, and 1 tsp of ground allspice into a spice bag and place into the saucepan with 1 cup of water and the berries. When the berries have popped and the juice runs freely, remove the spice bag and proceed with recipe.



on this pageBlack Haw Juice

Add 2 quarts of washed and stemmed black haw berries to a deep saucepan. Cook for 5 to 6 minutes, then crush berries completely with a masher. Add 1 cup of water and simmer for 5 minutes. Remove and run through a strainer or a few layers of cheesecloth. Collect the juice and add 1 cup of lemon juice. Mix thoroughly. Serve chilled or can be frozen.



on this pageBlack Haw Relish

Ingredients
2 quarts black haw berries
3 cups cider vinegar
1 cup sugar
1 tbsp ground cinnamon
1 tbsp ground allspice
½ tsp cayenne
6 whole cloves

Wash and stem berries. Place into a deep saucepan and add vinegar. Cook till fruit softens. Remove from heat and run mixture through a strainer to remove seeds. Place juicy pulp and skins into a deep saucepan. Add sugar and spices and mix thoroughly. Simmer over low heat till mix thickens while stirring occasionally. Pour mix into hot, sterile jars and seal. Yield is about 3 pints.



on this pageBlack Haw Wine

Crush 3½ lbs of washed and stemmed black haw berries. Remove seeds and skins with strainer or food mill. Place juicy pulp into a deep pan. Add 1 quart of cooled sterile water. Mix well with the pulp. Allow to set for 1 hour, covered. Add 1 lb of sugar to 1½ quarts of water and bring to a boil for 2 minutes. Place sugar mixture into a large crock and add fruit juice and 1 cake of yeast. Cover crock and allow pulp to ferment for 7 days. Strain mixture through a jelly bag and squeeze completely. Recover at least 1 gallon of strained fermented juice. Boil 1 lb of sugar in 1 quart of water. Cool and add to mixture. Mix thoroughly, then pour it off into a sterile gallon jug and place a balloon over the mouth of the jug. Place in a warm dark place for about 8 to 10 days. Carefully decant the liquid into bottles and cork. Allow a few months to season and serve chilled.



on this pageSpicy Black Haws

Ingredients
1 quart black haw berries
¼ cup white vinegar
1½ cups sugar
1 stick cinnamon
4 to 6 whole cloves
1 tsp allspice

Wash and stem berries and place in deep saucepan. Place cinnamon, cloves and allspice into a spice bag. Add vinegar and sugar to saucepan and mix thoroughly. Add spice bag. Simmer over a low heat till mixture thickens while stirring occasionally. Remove spice bag and allow to sit for a few minutes to allow fruit to settle. Spoon fruit mixture into hot, sterile jars and seal immediately. Allow 1 month or more before using.




©1999 by Ernestina Parziale, CH

top