1. Soak the hawthorn in light salt water for 10 minutes and then remove the water to dry. Draw a circle in the middle of the hawthorn, and then turn it slightly, the hawthorn will be separated easily!
2. The hawthorn has its head, stalk, and pit removed, only the flesh is spared!
3. Put all the processed hawthorn pulp into a clean pot and add 80 grams of water.
4. Add 300 grams of rock sugar and half a lemon juice! Cut the lemon and squeeze the juice into the hawthorn!
5. Add 100 grams of maltose! If you don't have maltose and lemon, you don't need to add it!
6. Bring to a boil and cook on low heat for about 10-13 minutes, stirring frequently in the middle to prevent the bottom of the pot from becoming mushy!
7. After turning off the heat, add 12 grams of dried osmanthus, stir, cover and simmer for about 10 minutes.
8. When it is not hot, use a food processor to beat the jam into a very delicate puree!
9. Then put it in an airtight jar and keep it cold! It can be stored in the refrigerator for one month!
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