The common hawthorn, or Crataegus monogyna , is planted all over North America as an ornamental tree or shrub. Its bright red berries, also known as “haws,” look like small crabapples and ripen in September and October. You may not know that hawthorn berries are edible and you can make delicious jelly with them.

Hawthorn berries can be enjoyed raw, but their flavor improves when cooked. They can be candied, made into fruit leather, or even a savory ketchup-style sauce. Their high pectin content makes them a great candidate for jams and jellies.

If you have some hawthorn trees growing nearby, try making a small batch of hawthorn jelly. It’s a low-cost and tasty way to preserve the season while adding some variety to your range of jams.

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It may be called ‘common’ but I’ve never seen it. In NE Oregon we have black hawthorn (Crataegus douglasii), small fruits, sharp thorns.

Hawthorn berries in illustration? Looks more like rosehips or smallest crabapples. I’ve picked the red ones in Oregon and they’re very small. Good for tinctures, but hardly any flesh, mostly seeds. Maybe feeding and watering would increase size of fruit.

The hawthorn I’ve seen in France (aubépine) doesn’t look at all like the photos. It’s VERY prickly and the fruit is much smaller.

Have to try this with my shrub (vinegar infusion) making. I have just left the dried hawthorns infuse, but I bet cooking them extracts more of the good heart medicine. This definitely looks like our hawthorns in Southern Oregon

I went out and harvested some Hawthorn berries in my neighbourhood after reading this hoping to make jelly. When I followed the recipe exactly as written, the jelly would not set! Any suggestions?

How can I get Hawthorn in Nigeria

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