1. Wash the hawthorn and remove the hawthorn nucleus with a nucleating device;
2. Rinse the dried osmanthus with water, drain and set aside;
3. Put the processed hawthorn and rock sugar into the pot and pour water;
4. Put the lid on the pot and start the [dry pot] function;
5. After the cooking is over, add osmanthus, crush the jam with a spoon while it is hot (if the soup is not thick, you can start the [dry pot] function again to collect the juice for 2 times, and then perform the crushing operation);
6. Find a square box, brush all sides with oil, put the pressed jam into the box, smooth it with a spoon and put it in the refrigerator for 12 hours.
Tips:1. The amount of sugar can be increased or decreased according to personal taste;
2. Add a little lemon juice to taste better.
