Hawthorn Syrup

Name: Hawthorn Syrup
Total time: 7200 s
Cuisine: American
Ingredients: 1 kg Fresh picked Haws, cleaned and de-stemmed; 2 liters water; 200 ml fresh lemon juice; 500 g white sugar

Pinky @SayNoMore

Winnipeg, Manitoba

Euell Gibbons was known for eating almost anything including the fruits between the thorns on hawthorn bushes. They grow everywhere around my hometown and nobody uses them. Apparently they make a tonic that is effective for heart ailments when made as a tincture, with alcohol, but I'm a big fan of syrup so, here goes...

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Ingredients

1 1/2 hours

1 kgFresh picked Haws, cleaned and de-stemmed
2 literswater
200 mlfresh lemon juice
500 gwhite sugar

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Steps

1 1/2 hours

1

Clean and sort haws. Discard very dry or blemished fruit.
2

Cover haws with fresh water and bring to a boil for 10 minutes
3

Reduce heat and simmer for 1 hour until fruit turns yellow and becomes tender
4

Mash fruit and strain to remove pulp and seeds. (Hawthorn, like apple seeds, contains amygdalin which releases cyanide when digested) so make sure they are strained out.
5

Add water and lemon juice and sugar to the extract and bring to a boil until it forms a clear syrup. Pour into capped bottles and refrigerate until needed.