Hawthorn Jam
by Cooking for baby
Favorite
Difficulty
Easy
Time
1h
Serving
2
Modern research shows that hawthorn contains sugar, protein, fat, vitamin C, carotene, starch, malic acid, citric acid, calcium, iron and other substances, which have the effects of lowering blood lipids, blood pressure, strengthening heart and anti-arrhythmia. The flavonoid compound vitexin in hawthorn is a drug with strong anti-cancer effect. Hawthorn extract has certain inhibitory effect on the growth, proliferation, invasion and metastasis of cancer cells in vivo.
There is a hawthorn and persimmon tree in my relative's house. We are invited to pick hawthorn and persimmon together every year. That day of each year is a particularly beautiful day. What adults reap is the joy of harvest, and what children reap is the joy of picking. The hawthorn we harvest is noodles, the kind with a bit of sweetness in the sour, and it is delicious to eat directly, but although the hawthorn is good, you can't eat more, and there are so many that you can't finish it all at once, like this kind of cooked The preserved hawthorn will not last too long. So in addition to eating directly, I usually cut part of it into slices and dry it. You can drink it directly, or you can put a little when stewing the meat to make the meat more prone to rotten. The other part is boiled into hawthorn jam, spread with steamed buns and bread, and you can also add some when making fruit soup. It tastes sweet and sour. "
There is a hawthorn and persimmon tree in my relative's house. We are invited to pick hawthorn and persimmon together every year. That day of each year is a particularly beautiful day. What adults reap is the joy of harvest, and what children reap is the joy of picking. The hawthorn we harvest is noodles, the kind with a bit of sweetness in the sour, and it is delicious to eat directly, but although the hawthorn is good, you can't eat more, and there are so many that you can't finish it all at once, like this kind of cooked The preserved hawthorn will not last too long. So in addition to eating directly, I usually cut part of it into slices and dry it. You can drink it directly, or you can put a little when stewing the meat to make the meat more prone to rotten. The other part is boiled into hawthorn jam, spread with steamed buns and bread, and you can also add some when making fruit soup. It tastes sweet and sour. "
