Maltose Hawthorn Jam
1.
Rinse the hawthorn in running water, soak in a clean container, sprinkle two spoons of salt and soak for 30 minutes
2.
Rinse thoroughly and drain slightly. Use a knife to cut off the black part of the head and tail of each hawthorn. Cut open to remove the core, leaving only the flesh and cut into small cubes.
3.
Cut each hawthorn and put it in an enamel pot of hawthorn sauce (a small pot must be clean and oil-free for longer storage time)
4.
Just pour in the water a little bit less than the hawthorn. Add 200 grams of rock sugar. If you think it is too sour, you can add it later, depending on the acidity you can accept. Bring to a boil
5.
Then, let it boil slowly over a small fire until the diced hawthorn is boiled until it becomes soft and thick. I looked at the time, and this process took about 90 minutes. If you put too much water, it may take longer
6.
When boiling on a low fire, stir constantly to prevent the bottom from boiling off. Squeeze in a proper amount of lemon juice after thickening, the effect of preservation is better, you can also leave it alone
7.
Add a few spoons of maltose, the jam will taste very fragrant, and the effect of low sugar, nourishing the spleen and stomach is better
8.
Then continue to simmer on low heat, stirring constantly while cooking, until all the maltose is melted
9.
The jam has the best taste when it is thick and retains some hawthorn pulp particles. At this time, you can turn off the heat and let it cool. Boil the jam jar with boiling water, put the jam in it, and keep it at room temperature in winter
