Homemade Hawthorn Cake & Hawthorn Jam
1.
Wash the hawthorn and drain the water.
2.
Use a knife to remove the handle, cut in half, and remove the core.
3.
Pour the hawthorn into a non-stick pan, add 90 grams of rock sugar, 300 grams of water and 7 grams of lemon juice.
4.
Cook over medium-high heat until soft, turn off the heat.
5.
Sift the cooked hawthorn into a pan.
6.
After being sieved, the hawthorn puree is very delicate.
7.
After sieving, the remaining soup in the non-stick pan can be mixed with a little cold water to make hawthorn tea.
8.
Add the remaining 90 grams of rock sugar and 70 grams of caster sugar to the pan.
9.
Boil on medium heat and stir fry continuously. When the sugar is melted, turn to low heat and stir fry.
10.
Stir-fry until the color darkens and the hawthorn paste thickens, turn off the heat.
11.
Immediately put it into a sterilized glass bottle with strong air-tightness, tighten the lid, invert it for half an hour, and place it in the refrigerator for storage after cooling.
12.
Continue to fry the remaining hawthorn paste until the spatula cuts across the bottom of the pot, the hawthorn paste on both sides will not flow and close together, and the hawthorn paste on the spatula will not drip easily, turn off the heat.
13.
Prepare a clean crisper with a thin layer of corn oil on the bottom and sides.
14.
Put the hawthorn paste into the fresh-keeping box while it is hot, and flatten it with a spatula.
15.
After cooling thoroughly, use a small knife to slowly turn around the box to demould. It can also be demoulded after refrigeration for better taste.
16.
Cut into pieces and serve on a plate, ready to eat
Tips:
1. The amount of sugar can be adjusted according to the sweetness and sourness you like. 2. Because of the large amount of sugar, it is easy to scorch the bottom, so be sure to stir constantly during operation, and the heat should be controlled well. 3. If there is a wall-breaking machine, directly use the wall-breaking machine to muddy the fruit without sieving.
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