1. Soak the hawthorn in salt water for half an hour and wash it off
2. Remove the seeds and stems into a non-stick pan
3. After boiling, add rock sugar and squeeze in half a lemon juice (the sweetness and sourness is determined by yourself)
4. Cook until the pectin is completely released
5. Put it into the container while it's hot, invert it to form a vacuum at the bottom (the storage time can be longer) and cool it down!
Tips:Be sure to use a non-stick pan! Otherwise...you are at your own risk!
You can use the handle of the spoon when removing the seeds
