Guido’s Hawthorn Berry and Black Currant Jam

Hawthorn Berry and Black Currant Jam

Recipe by Guido Masé and

Guido Masé shared this recipe in the BotanicWise course, Natural Cardio Care: An Herbalist’s Perspective. Click here to learn more.


  • 2 quarts of Hawthorn berries

  • 1 quart Black Currants (*Black Currants are high in pectin and make a great addition to thicken any jam or jelly)

  • 1 cup honey (or to taste)

  • Water to cover


  • Place berries in a pot
  • Cover with water (2 inches above the berries)
  • Add honey
  • Simmer until the mixture thickens (most of the liquid will be evaporated, and the jam will thicken quickly when on a spoon that has been removed from the heat)
  • Run the mixture through a food mill to remove seeds and stems
  • Place back in the pot add a quart of water and simmer again until the mixture is quite thick
  • To can:
  • Simmer canning jar lids
  • Place mixture in clean canning jars
  • Place lids on top
  • Place jars in a canning kettle, and cover them with water (2 inches above the jar)
  • Bring to a boil and boil for the appropriate time frame for the jar size: ½ pint 10 minutes, pints 15 minutes, quarts 20 minutes


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