1. Wash all hawthorn fruits, control dry water, and dig out the heads and tails of the fruits.
2. Cut vertically and dig out the core.
3. Cut into small pieces. One fruit, I divide it into ten.
4. 1500 grams are all cut.
5. Bring 750 grams of sugar to 100ml of water and bring to a boil, stirring in the middle. Cook until bubbling and reduce the fire. Use chopsticks to pick something to taste. If it feels a bit sticky, you can put the hawthorn in portions.
6. Stir gently, the hawthorn has changed from the white flesh in front of the shovel to transparent, and you can turn off the heat.
7. Put it into the bottle while it is hot, twist the lid, and put it in the refrigerator for storage. It tastes better after being refrigerated!
8. The taste is sweet and sour, and the flesh is chewy. It can be spread on bread or can be used as fillings to pack into bread.
Tips:1. Aluminum pans and iron pans cannot be used for the pan. 2. The sugar must be boiled in place, the pulp will become soft too early, and it will become bitter too late! When you cook, you must be by the side of the pot. 3. Wash the sauce bottle clean, dry the water, bottle it while it is hot, and tighten the lid. In this way, it can be stored for a long time even without putting in the refrigerator.
