Homemade Sweet and Sour Delicious Hawthorn Jam

Name: Homemade Sweet and Sour Delicious Hawthorn Jam
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: Some Hawthorn; Some crystal sugar; A tablespoon maltose; Some water

by Kexin yk

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Now is the season when hawthorns are on the market in large numbers. The content of vitamin C in hawthorn is three times that of orange, and the content of calcium and magnesium in its trace elements is the first among all kinds of fruits.
Hawthorn has important medicinal value. Since ancient times, it has been a good medicine for invigorating the spleen and appetizing, digesting food and resolving stagnation, and promoting blood circulation and phlegm. Hawthorn is sweet in taste and slightly warm in nature. It enters the spleen, stomach and liver meridian; it has the effects of digesting and invigorating the stomach, activating blood circulation and removing blood stasis, and deworming; it mainly treats meat and food stagnation, infant milk and food stagnation, gastric abdominal pain, blood stasis amenorrhea, postpartum Stasis, irritation, colic pain, hyperlipidemia, etc.
Hawthorn is the easiest to eat raw, but it won’t last long. So at this time of year, I will make some jams and keep them in the refrigerator for a month without any problem. It is simple, healthy and delicious, free of preservatives and additives, so you can eat it with ease. You don't need to puree the hawthorn, just put it in a pot and boil it over low heat. The finished jam red is crystal clear, sweet and sour, very delicious. Let it cool down a bit, then you can bottle it and eat it slowly in the refrigerator. These jams can be used to make cakes, breads, and can also be eaten with bread slices. They have many uses.
how about it? Is your heart moving? Such a delicious and simple thing, hurry up and start!

Ingredients

Some Hawthorn
Some Crystal Sugar
A tablespoon Maltose
Some Water

Homemade Sweet and Sour Delicious Hawthorn Jam

1. Wash the fresh hawthorn first

Homemade Sweet and Sour Delicious Hawthorn Jam recipe

2. Cut in half and core.

3. Put it in an enamel pot or stainless steel pot (do not use an iron pot), add an appropriate amount of rock sugar.

4. The water should be a little bit under the haw

5. Bring to a boil on medium-high heat, turn to low heat and simmer slowly. If there is little water in the middle, add more water, preferably heating water. In the meantime, use a wooden spatula to flip and press the hawthorn.

6. Add maltose when it's nearly viscous. After adding the maltose, keep turning over to prevent the pot from sticking. Continue to flip until it is sticky.

7. Put it in a bottle when it is slightly cooler, and put plastic wrap on the cap.

8. Close the bottle cap and tighten it.

9. Press upside down until it is cool and put in the refrigerator to chill.

10. Contraindications Traditional Chinese medicine believes that hawthorn can only be used for supplementation. People with weak spleen and stomach should not eat more. Healthy people should also be restrained in eating hawthorn, especially children, who are in the period of tooth replacement. Long-term bulimia on hawthorn, hawthorn slices, haw cake, etc. are not good for tooth growth. In addition, hawthorn slices and fruit peels contain a lot of sugar. If children eat too much, their blood sugar will be kept at a high level. There will be no hunger, which will affect eating. Long-term large amounts of consumption will lead to inadequate nutrition and anemia. Diabetes patients should not eat it. Fresh hawthorn fruit can be eaten appropriately. After eating, you should rinse your mouth and brush your teeth in time to prevent damage to your teeth.
Because hawthorn contains more organic acids, it has astringent and stasis-reducing effects, so it also has the effect of contracting the uterus. Pregnant women who suffer from habitual abortion or threatened abortion should not eat to avoid injury to the fetus.
Therefore, delicious food is rare, so be careful when you eat it.

Tips:
1. You can chop up the hawthorn in advance, so that the finished product is more delicate.
2. Put it in an enamel pot or stainless steel pot (do not use an iron pot).
3. Add a layer of fresh-keeping film on the bottle cap to have a good sealing effect.
4. The amount of sugar is added at will. After the jam is ready, taste it while it is hot, and it feels sour. Quickly add some sugar and it will dissolve quickly. Stir well again quickly.
5. Do not add too much water, otherwise the jam will be thin. If it's too thin, just boil it.
6. If the lumps of rock sugar are too large, you can use the microwave to beat them less.
7. You can leave it without maltose. Put it on the finished product will be more crystal clear and translucent.