#trust之美#appetizing Hawthorn Cake/ Hawthorn Jam

#trust之美#appetizing Hawthorn Cake/ Hawthorn Jam

1. Wash the hawthorn, remove the stalk and core. (I use the most primitive method, cut in half with a knife, and then go to the stalk to core, it is very time-consuming and laborious~ Dear friends, is there a better way? Tell me in the comments, thank you)

2. Put the hawthorn in the pot and pour the water that has not had the hawthorn. After the high heat is boiled, simmer for ten minutes on medium and low heat until the hawthorn is soft and cooked.

3. The boiled hawthorn is mushy when pressed with a spoon.

4. The boiled hawthorn, together with the boiled water, is pureed with a food processor.

5. Use a sieve to sift the mashed hawthorn fruit puree, so that you can filter out some unbroken peels~

6. Sieving is a long process, but for the taste, it is better to sift it (you can use a spoon or a spatula to press on the surface of the sieve, which is also very convenient)

7. Pour the sieved puree into a pan, add soft white sugar and rock sugar (you can add a little maltose to increase the consistency).

8. Next is a process that requires patience~ Boil and boil~ Boil and boil~ Remember to keep stirring with a spatula or spatula in the middle to prevent sticking to the pan~

9. Boil until it is sticky, as shown in the figure, the puree can be hung on the spoon and slowly lowered. At this time, it will come out and it will be jam~

10. If we want to make hawthorn cake, we have to continue to boil it~ the puree is very viscous and can be hung on the spatula without falling off, it is ok~

11. Add the juice squeezed out from half a fresh lemon

12. Turn off the heat and stir well. (The boiled fruit puree will not fall when the spoon is inserted into it)

13. Cover the container with plastic wrap and pour the boiled hawthorn puree~ let cool~

14. After letting cool, tear off the cling film and cut into pieces~or use a mold to press out various shapes~

15. One bite~It’s so delicious~Of course, can’t eat more, I can’t stand it, haha~

16. Make it yourself, add zero, eat with confidence~

17. Baby’s favorite~ Wrap it in paper, take it out, and share the food with the kids~~~

Tips:

1. It is best not to replace rock sugar with white sugar. If soft white sugar is not available, ordinary white sugar can be used.
2. The amount of sugar can be increased or decreased according to personal preference and the sweetness of hawthorn.
3. It is recommended to sift it again. The cooking machine can be beaten very finely, but the peel will still be there, which will affect the taste.
4. If it fails to solidify after cooling, you can return to the pot and continue to boil on a low fire~ If it still fails to solidify, it may be that the hawthorn is not fresh enough and the pectin is not enough, which makes it impossible to solidify.
5. The finished hawthorn cake can be stored at room temperature or refrigerated. Because there are no additives, eat it as soon as possible.