This is simple jelly made from Hawthorn (Crataegus monogyna) berries (haws) that takes advantage the abundant berries around this time of year in late summer/early autumn.
1 kg of hawthorn berries
Juice of 1 lemon
500 ml (pint) of water
Bring the berries to the boil with the water and the lemon juice and simmer for 45 minutes. Strain the pulp through a jelly bag for about 6 hours, then discard the pulp and measure the juice. For every 500 ml you need to add 450 grams of sugar. Heat gently until it comes to the boil. Boil rapidly until the jelly becomes firm, remove and leave to set.
Hawthorn jelly and apple-mustard glazed pork: