Step 1

Simmer the Hawthorns in water for roughly 30 minutes until they've completely disintegrated.  Mash them with a potato masher to help the process.

Step 2

Strain the mixture through a jelly bag or cheesecloth and measure the juice.  For every 2 cups of juice, add 2 cups of sugar and 1/4 cup of lemon juice.  It takes roughly 1.5 to 2 pounds of haws to yield 2 cups of juice.

Step 3

Return the strained hawthorn juice, sugar and lemon juice to the stove and boil rapidly for 10-15 minutes until it reaches gel stage.

Step 4

Pour the jelly into prepared canning jars leaving 1/4 inch headspace.  Process in a water bath canner for 5 minutes, or store in the refrigerator for immediate use.