Hawthorn Jam

Hawthorn Jam

1. 600 grams of hawthorn are cleaned and dried.

2. Use a knife to cut in the middle to remove the stalk and core.

3. Put hawthorn, water, and 100 grams of sugar in a small stainless steel pot, turn to medium heat and boil for about 7 to 8 minutes.

4. Cook until the hawthorn is soft and rotten. At this time, there should be some moisture in the pot. Don't cook it for too long.

5. Use a hand-held cooking stick to beat into hawthorn puree.

6. Then add the remaining 100 grams of sugar, turn to medium heat and stir fry.

7. At this time, be careful not to burn it, the moisture in the hawthorn sauce will generate bubbles as the temperature rises.

8. Stir-fry for about 5 minutes, no big bubbles are coming out. When the hawthorn jam is slightly viscous, you can turn off the heat. Be careful not to fry it too viscous, otherwise it will turn into hawthorn cake.

9. The glass bottles are sterilized in hot water beforehand, put them in the bottles while they are hot, and are immediately inverted to form a vacuum seal. After they are allowed to cool, they can be stored in the refrigerator for several months.

10. Finished picture

Tips:

1. 600 grams of hawthorn refers to a total of 4 small bottles of jam made of 3 salad dressing bottles and 1 seasoning bottle before removing the stalks and cores.
2. Sterilize the glass bottle in advance, then put it in the jam while it is hot, then invert it to form a vacuum, cool it and put it in the refrigerator for storage.
3. Be careful not to be scalded when the hawthorn sauce is fried at the end.