1. Hawthorn is selected, and the bad fruit is removed.
2. Add appropriate amount of salt, soak in clean water for cleaning.
3. Remove the seeds and pedicles, add a little water, and puree with a mixer.
4. Sift and pour into a casserole, add an appropriate amount of rock sugar.
5. Turn on the continuous mixing mode, and change the left and right hands, or the arms are too sour.
6. The hawthorn sauce becomes thicker and the resistance increases. Add a spoonful of maltose and boil and turn off the heat.
7. Put it into a bottle boiled in boiling water.
8. Keep refrigerated and finish eating in one to two weeks. Remember to rinse your mouth after eating to protect your teeth.
9. It is good to spread bread or eat it directly. Pregnant women should not eat it.
Tips:1. Because I often do it, I don’t remember to weigh, so I always use the right amount. I have different personal preferences. You have to try how much sugar you add. White granulated sugar can be preserved, and the sweetness is higher. It is more suitable for making jam. I like to use rock sugar. Slightly increase the amount.
2. When making the puree, don't add too much water, or it is too hard to boil them dry.
3. Before boiling, the fruit puree is sieved, the secret of exquisiteness.
4. When boiling, pay attention to safety. Hawthorn sauce will splash out if you stop the stirring. I burned my hands, and when I wiped my hands, they splashed again and flew to my feet.
5. Sterilize the bottle with jam, pour out the water while it is hot, the remaining temperature can dry the bottle.
