Appetizing hawthorn cake/hawthorn jam

Overview

＊Golden autumn is the season when hawthorns are ripe~ ＊Every year at this time, my mother will buy a bunch of hawthorns and make canned hawthorns. The canned hawthorns are sour and sweet. After eating one, I want to eat another one. Before I know it, I have finished one bottle. Then I drink up all the hawthorn water. That is a feeling of satisfaction~ ＊Since I had a child, when making food, I have been thinking more about him ~ what he likes to eat and what he doesn't like to eat ~ how to make it more nutritious and healthier ~ always around the child ~ I made this hawthorn cake because my son likes to eat it, and hawthorn is appetizing. So, I have to learn how to make hawthorn all over the place ~ I feel happy from the bottom of my heart as I watch my son eating it one bite after another! *I think the reason why my mother makes canned hawthorn every year is because I love eating them! This is love! Father's love, mother's love! Greater than anything else! Only by raising children can you know the kindness of your parents!

Tags

• snacks
• children
• afternoon tea
• autumn recipes
• winter recipes
• banquet dishes
• fresh hawthorn
• rock sugar
• soft white sugar
• lemon juice

Ingredients

Steps

1. 1 Wash the hawthorn, remove the stems and core. (I use the most primitive method, cut it in half with a knife, then remove the stem and core, which is very time-consuming and laborious~ Do you guys have a better way? Let me know in the comments, thank you)

   

2. 2 Put the hawthorns into the pot and pour in water that covers the hawthorns. After the fire comes to a boil, cook over medium-low heat for ten minutes until the hawthorn is soft and cooked.

   

3. 3 The cooked hawthorn becomes mushy when pressed with a spoon.

   

4. 4 Blend the cooked hawthorn into a puree with the cooking water together with the cooking machine.

   

5. 5 Pass the beaten hawthorn puree through a sieve to filter out some unbroken peel~

   

6. 6 Sifting is a long process, but for the sake of taste, it is recommended that you sift it (you can use a spoon or scraper to press on the sieve, which is also very convenient)

   

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

   

8. 8 The next step is a process that requires patience ~ boil and boil ~ boil and boil ~ remember to keep stirring with a spatula or shovel in the middle to prevent sticking to the pan ~

   

9. 9 Cook until it becomes thick, as shown in the picture. The puree can be hung on a spoon and slowly lowers. At this time, scoop it out and it will be jam~

   

10. 10 When we want to make hawthorn cake, we have to continue boiling it until the puree becomes very viscous and can be hung on a scraper without falling off, then it’s ok~

    

11. 11 Add the squeezed juice of half a fresh lemon (I don’t know how many grams, it doesn’t have to be precise),

    

12. 12 Turn off the heat and stir evenly. (The cooked puree will not fall over even if you stick a spoon on it)

    

13. 13 Cover the container with plastic wrap, pour in the cooked hawthorn puree and let cool~

    

14. 14 After cooling, tear off the plastic wrap and cut into pieces~or use molds to press out various shapes~

    

15. 15 One bite at a time~ It’s so delicious that I can’t stop eating~ Of course, you can’t eat more, your teeth can’t stand it, haha~

    

16. 16 Made by yourself, zero added, feel free to eat ~

    

17. 17 Baby’s favorite~ Wrap it up in paper, take it out with you, and share the delicious food with the children~~~