Hawthorn Jam

Hawthorn Jam

1. Hawthorn wash

2. If you don’t have any special tools you can buy on the market, you can use a metal pen holder. Align the big end of the tool with the big end of the hawthorn, and press hard

3. Fell over and align the small end of the tool with the tail of the hawthorn and poke hard

4. Just stabbed the nucleus out

5. Kernel all hawthorns (I weighed 500 grams after pitting)

6. Wash it again with clean water, put an appropriate amount of water in the pot, and add hawthorn

7. The fire is boiling

8. Put the boiled hawthorn into the milkshake bucket of the food processor, and puree the hawthorn

9. Puree all the hawthorns and put them in a casserole (nonstick pans are fine, iron pans are not allowed)

10. Add 300 grams of sugar

11. The fire is boiling

12. Turn to low heat

13. When the jam becomes thick, pick up the spoon and use the chopsticks to scratch the jam on the spoon. The mark will not disappear for a long time, and the jam will be ready.

14. Made jam

15. Put it in a water-free and oil-free bottle, cool and store in the refrigerator