Hawthorn Jam
1.
First wash the selected good fresh hawthorn and drain the water.
2.
Wash and cut each hawthorn, use a knife to remove the core inside, scrape off the black opening at the tail, and remove the handle. Put in a bowl and set aside.
3.
Use a blender to put the processed hawthorn into it, add appropriate pure water or mineral water, and mix the resultant slurry evenly. Be careful not to add too much water, about half of the fruit is enough, otherwise, if there is more water, the cooking time will be too long and the jam will not be so sticky.
4.
Pour the evenly mixed fruit puree into a bowl and set aside.
5.
Add 200ml of purified water or mineral water from the pot, then put the rock sugar cubes in the pot, boil and stir appropriately.
6.
Boil until the rock sugar is completely melted, first turn to high heat and then turn to low heat, stirring frequently until the water evaporates.
7.
Pour the hawthorn fruit syrup into the rock syrup, turn to medium heat and stir evenly with chopsticks. In this process, the fruit syrup and rock sugar should be fully integrated, the heat should not be too large to prevent the pot from sticking, and frequent stirring will help to boil out the pectin.
8.
In the process of constant stirring, the color of the fruit pulp gradually changed from tomato red to deep red. Is it a bit like the color of the fruit peel that we often eat? It is sticky and peeling on the surface, and the water evaporates almost completely. When there are big bubbles, it is almost the same. You can add a few spoonfuls of white sugar to taste, until you pick a little bit with chopsticks to see that the dripping speed is slow, you can turn off the heat.
9.
Finally, pour it into a clean, water-free glass bottle while it is still hot, cover it and seal it, and put it in the refrigerator for storage after cooling. The boiled jam becomes a transparent and shiny paste, which is very beautiful and crystal clear. This is the best pectin. So, it succeeded.
Tips:
1. First, add a little water to the hawthorn to make a slurry in order to make it more convenient. It takes time to boil the hawthorn directly and it is not easy to boil.
2. The ice syrup is boiled in the first place. It is also afraid that if the rock sugar is directly added to the hawthorn syrup, it will not be boiled and will be easy to paste, so that the two will be more easily integrated.
3. Put it in the refrigerator and keep it for a day before the pectin is really condensed and it is the final jam. It can be consumed within one month.
