1. Choose high-quality hawthorn, soak and clean it with a little salt, and set aside;
2. Remove the two ends of the hawthorn;
3. First cut the hawthorn in half, remove the nucleus, and then wait to cut into four pieces; according to this method, all the hawthorn is processed;
4. Put clean water in the pot, pour rock sugar, and melt the rock sugar completely over medium and small heat;
5. At the same time, using a stainless steel pot, boil the jam jar for 30 minutes, remove and drain the water for later use;
6. After the rock sugar in the copper pot is completely melted, pour the diced hawthorn into the pot, boil it on high heat, and stir it continuously with a spoon;
7. After boiling, remove the floating bubbles and astringent juice;
8. Then turn to low heat and simmer until the pulp is soft and rotten, then turn off the heat;
9. Use a hand-held cooking stick to break the pulp;
10. Then turn on the fire again, bring to a boil, turn off the fire;
11. Put the jam into the bottle, close the bottle cap and buckle while it is hot. After buckling for 30 minutes, wash the bottle body, keep it at room temperature for 3-7 days and then put it in the refrigerator.
Tips:1. Hawthorn is very sour, so the sugar should not be too little. You can taste more by yourself to determine the amount of sugar;
2. It is not necessary to use a blender, but the pulp should be chopped more, the cooking time should be correspondingly longer, and the amount of water should also be appropriately increased;
3. Hawthorn sauce made without a blender will have a grainy flesh, not very delicate, depending on your own preferences;
