Hawthorn, Aronia, and Elderberry Jelly Recipe

Beautiful red-orange hawthorn jelly is delicious and good for you.

Spring 2018

  • hawthorn jelly
    Bright, beautiful hawthorn jelly is good for your health ā€” and good on toast, too!
    Photo by Getty Images/MaxCab
  • hawthorn jelly

Yield: 4 pints

This delicious jelly supports heart, immune, and urinary tract health.


• 2 cups frozen aronia berries, thawed

• 2 cups hawthorn berries

• 2 cups elderberries

• 7 cups sugar, measured into a separate bowl

• 1/2 teaspoon butter, optional


1. Wash and sterilize a dozen 1/2-pint glass canning jars.

2. Add all the berries to a 6- to 8-quart stockpot, and barely cover them with water.

3. Bring to a full rolling boil. Reduce heat and simmer for 10 minutes, or until the berries have softened and released their juice.

4. Pour the juice and berries through a jelly strainer or food mill, and collect the juice in a separate vessel.

5. Measure the juice. For every 5 cups of juice, you’ll need 7 cups of sugar. Return juice to the stockpot, add sugar, stir, and bring to a full boil. Add butter to reduce foaming, or skim frequently to remove foam. Boil until the mixture passes a gel test. (The jelly is ready if it gels when you place a small amount on a plate in the freezer for several minutes.)

6. Immediately ladle jelly into prepared jars, leaving 1/4 inch of headspace. Add canning lids, screw on rings, and tighten. Process jars in a hot water canning bath for 10 minutes.

7. Remove jars from water, place upright on a towel, and allow to cool completely.

8. Check the lids’ seal with your fingers. Sealed jars may be stored in your pantry for up to a year. 9. Place any unsealed jars in the refrigerator and use them first.

 Learn more about the history and uses of hawthorn in Mythical, Heart-Healthy Hawthorn.

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