Hawthorn Cake with Hawthorn Jam

Hawthorn Cake with Hawthorn Jam

1. Wash the hawthorn and cut in half;

2. Put it in the pot, add water, and it's ok if the hawthorn is not over;

3. Squeeze in the lemon juice, stir well, and cook over medium heat;

4. The boiled hawthorn is sieved while it is hot—I used a rice-washing pot with a large pot under it and squeezed it with a wooden spoon;

5. The fruit puree drips into the bowl through the net of the rice-washing pot. It feels sticky and difficult to operate. Keep diluting it with the water of boiled hawthorn and squeeze it; finally, the peel and core are left in the rice-washing pot, discard it

6. Get a pot of hawthorn fruit paste;

7. Re-enter the fruit paste into the pot, add white sugar and rock sugar, and continue to heat on a medium-to-low heat;

8. Stir continuously while heating;

9. Stir until the wooden spoon hangs on a thin paste, use your fingers to make a stroke, the paste will not flow and close, and the jam is ready. Take out the required jam, put it in a heat-resistant container while it is hot, and serve hawthorn jam.

10. Continue heating the remaining fruit paste until the wooden spoon can thickly paste, and the fluidity of the fruit paste is poor, turn off the heat;

11. Put it in a heat-resistant container with a layer of salad oil while it is hot;

12. After cooling down completely, pour out the hawthorn cake!

Tips:

It's very simple. The most troublesome step is to peel and remove the core to get the pulp. My squeezing and sieving method can make jams and fruit cakes with very delicate texture. You can also start directly, peel off the peel and dig out the core to get the complete pulp, which can retain more cellulose, including insoluble cellulose, which is suitable for making jam only. Either way, all it takes is a little patience;



Finally, the last word: preserved jams and fruit cakes, and eat them as soon as possible.