Top pic is of Hawthorn - Crataegus monogyna.
http://www.pfaf.org/database/plants.php?Crataegus+monogyna
The berries are called haws. Here's some recipes I've got in my files for them:
Hawthorn Jelly
Ingredients
1 GALLON HAWS
WATER
SUGAR
Directions
WASH HAWS AND PLACE IN A 6-8 QUART POT.
BARELY COVER WITH WATER; SIMMER UNTIL SOFT.
STRAIN THROUGH A JELLY BAG.
MEASURE JUICE, PLACE IN POT, BRING TO A ROLLING BOIL.
SKIM OFF FOAM, AND ADD ¾ CUP SUGAR FOR EACH CUP OF JUICE.
STIR UNTIL SUGAR DISSOLVES, STIRRING CONSTANTLY; COOK UNTIL SYRUP SHEETS OFF SPOON.
SEAL IN HOT, STERILIZED JARS.
PROCESS IN BOILING WATER BATH FOR 10 MINUTES.
HAWTHORN BUTTER
4 POUNDS HAWS (TO YIELD 3 CUPS OF PULP)
1 QUART WATER
7 CUPS SUGAR
Cook Haws in the water until soft. Press through a sieve. Cook the strained sauce with sugar. Soon after boiling, it will flake rather than coat the spoon. Jar and seal. Process in boiling water 10 minutes.
A tart jelly made from hawthorn berries
Hawthorn berries, sugar and water. Some people call them haw berries.
As well as jelly, I read the fruit also makes a good liqueur. This could truly be used for medicinal purposes, as they are reportedly good for the heart. The recipe I read for this contained just the berries and vodka.
1.5kg ripe hawthorn berries (haws)
water
sugar
Wash the berries, then place in a large pot and add enough water to cover. Cook until they are very soft.
Place a colander over a large bowl and pour the mixture into this, breaking the fruit up with a potato masher or similar. Strain the resulting juice in the bowl through muslin.
Add 1 cup of sugar for each cup of this juice. Bring to the boil, stirring to dissolve the sugar. Boil vigorously until the setting point is reached. Pour into sterilised bottles and seal.
Hawthorn Berry Syrup
A wonderful syrup for pancakes can be made by simmering hawthorn fruit and hackberries (1 part fruit to 3 parts water). When the liquid is dark, strain and simmer down to half its original volume. Add sugar or honey to taste, and either store in the fridge or process in a canner at 10 pounds pressure for 15 minutes.
Hedge jelly
You need:
1 quantity elderberries
2 quantities crab apples
4 quantities haws (the berries of the hawthorn)
(Anne gathered about 700g haws, so we based our recipe on that amount.)
Wash the fruit, removing elderberries from their twigs with a fork, removing twigs from haws and chopping crab apples. Place all in a pan and just cover with water. Bring to the boil and simmer until soft (we left them for a couple of hours). Strain off the juice. Proper cookbooks will tell you not to squeeze the fruit but thats for the purists. It gets you the clearest jelly but loses more of the fruit. Once the juice has strained, weight it and add the same amount of sugar (we had 920g juice so added 920g sugar). Bring it back to the boil and boil until it sets (I like a temperature of about 104 degrees C, which gives a nice soft jelly), then pour into clean, sterile jars.
Hedgerow Sandwiches
For a couple of weeks in March the hawthorn bushes start to sprout tiny leaves. Pick a few cupfuls carefully and use them in sandwiches as you would water cress, add a little freshly ground pepper and salt and even some grated cheese if you wish.
Haw sauce
1½ lb/750g haws
¾ pint/450ml vinegar
4 oz/100g sugar
1 oz/25g salt
1 tsp freshly ground black pepper
Method:
Strip the berries from their sprays and wash them. Put into a pan with the vinegar and cook over a gentl heat for 30 minutes. Press the pulp through a sieve and return to the pan with sugar and seasonings. Boil for 10 minutes. Bottle and seal.
This makes a delicious ketchup to go with rich meats, either hot or cold.
Hip soup (Swedish)
3 cups fresh rose hips or 2 cups dried hips
1½ tablespoons potato flour
1½ qts water
½ cup sugar
garnish with blanched almonds
Clean rose hips and put in vigorously boiling water. Cover and cook until tender, stirring occasionally, then strain, forcing hips through sieve. Measure out 1¾ qts of liquid thus obtained, adding cold water if needed. Return to kettle, add sugar and stir in potato flour. Bring to boiling point, stirring constantly. Pour into soup tureen and add shredded almonds. Serve cold with whipped cream and rusks.
Can't guarantee you'll llike the results, tho' they're not to everyone's tastes! Used to be called 'bread and cheese' by country children in our locality.
Bottom pic is of Guelder Rose - Viburnum opulus.
http://www.pfaf.org/database/plants.php?Viburnum+opulus
Not really rated as a foodstuff, other than a famine food. I have two obscure Russian recipes for it:
Guelder-Rose Berry Drink - Bashkir cuisine
2 cups guelder-rose berries
3 tbsp sugar
1 liter boiled water Directions:
Clean berries, mince, pour with cold boiled water and let to infuse for 12 hours. Filter the drink and add sugar.
Guilder rose kissel
Ingredients:
100 g guelder rose berries
0.5 cupful sugar
2 tblsps potato flour
Directions:
Sort the fresh berries, wash, add some water, close with a lid and set aside for an hour. Then press the berries through a sieve, remove the stones, pour in hot water, add the sugar, mix and bring to a boil. Pour in the dissolved potato flour and bring to a boil again.
These two recipes are as yet untried so again I can't vouch for taste if you give them a go!
HTH
