Hawthorn Jam

Hawthorn Jam

1. Cut in half, remove the stalk and core. After processing, I weighed the weight of the hawthorn to be 350g

2. Pour half of the sugar in and marinate the hawthorn for a few hours, preferably overnight. Because hawthorn is not a fruit with high water content, but pectin is very high. So it is best to leave the water overnight.

3. The state after being marinated overnight, so that the hawthorn is not so hard, which is also conducive to the subsequent softening process

4. Pour the hawthorn and the hawthorn water that has been marinated overnight into a pan, and then submerge the hawthorn with the remaining sugar and an appropriate amount of water.

5. Wash the lemon, take the lemon zest and lemon juice

6. Pour the lemon juice and zest into the pot and cook together

7. Put the refrigerator to taste

8. After the high heat has boiled, add a lid and cook for ten minutes. During this time, you must turn down the bottom and press down the hawthorn to see the softness.

9. After the hawthorn is soft, open the lid and add the butter to increase the flavor and reduce the froth to facilitate storage. Cook for a few more minutes to collect the juice. I like the large-particle pulp, if you like the puree shape, you can put it in a blender to make a puree

10. Bottle it while it's hot, or it will be gelatinous when it's cold. Hawthorn is rich in pectin, so you don't need to cook it too thick, or you won't be able to wipe it at room temperature. When it becomes thinner, it becomes thicker.

11. Bottling

12. Sweet and sour, appetizing

Tips:

No