Jam

Jam

1. Soak the hawthorn and blueberry fruits in cold boiled water, and soak in fine salt for about 20 minutes.

2. Remove the pit of the hawthorn, put the sugar in the two fruit bowls and stir, add appropriate amount of boiling water to the two pots respectively, and add the mixed hawthorn and blueberries.

3. Simmer on medium-low heat until thick and jam-like, pour it into a container and let it cool thoroughly.

4. The cool jam can be enjoyed after bottling.

Tips:

It's best to keep it in the refrigerator. Don't cook too much at a time, just eat it for a few days, because there are no additives and no shelf life.