1. Soak the hawthorn in salt for half an hour and remove the pits. Regarding core removal: I used a special core removal tool. You can also use a small round iron tube or thicker chopsticks to poke it. The hawthorn core can also be removed.
2. Boil rock sugar water. Put 1000g rock sugar and 500g water in the pot, boil the rock sugar into syrup and turn off the heat.
3. Cook hawthorn in another pot. The water in the pot can pass the hawthorn, and boil until the pot boils and turn off the heat.
4. When the hawthorn cools a little, the boiled hawthorn is squeezed into small pieces with a spoon, and then broken with a food processor to make a hawthorn paste.
5. Pour the crushed hawthorn paste into the pot. While stirring, pour in the syrup that has been boiled before, drip a few drops of fresh lemon juice, and continue to boil on medium and low heat. Stir constantly while boiling to prevent it from sticking.
6. When it is boiled, hang a thin paste on the stirring wooden spoon, use your fingers to make a stroke, the paste will not flow and close together, and serve as jam. If you want jam, you can hold some for jam and eat bread at this time, which is also very good!
7. Continue heating and stirring until the wooden spoon can thickly paste, and the paste has poor fluidity, turn off the heat.
8. Pour into a heat-resistant container, cool, solidify and form into hawthorn cake.
9. Does the hawthorn cake made for children seem to be eaten in one bite?
10. Slice and eat
