Hawthorn jam
Overview
Hawthorn can lower blood pressure, lower blood lipids, resist oxidation, eliminate harmful intestinal bacteria, aid digestion, and nourish and protect the liver. However, eating hawthorn directly is too sour, so it tastes better when made into hawthorn jam or canned hawthorn. It is sour, sweet and refreshing. Hawthorn jam is great for spreading on toast and making cake rolls.
Tags
Ingredients
Steps
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Wash and dry 600 grams of hawthorn.
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Use a knife to cut through the middle, remove the stems and core.
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Put hawthorn, water, and 100 grams of sugar in a small stainless steel pot, bring to a boil over high heat, then turn to medium heat and simmer for about 7 to 8 minutes.
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Cook until the hawthorns are soft and rotten. There should still be some moisture in the pot at this time. Do not cook for too long.
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Use a hand-held cooking stick to stir into hawthorn puree.
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Then add the remaining 100 grams of white sugar, bring to a boil over high heat, then turn to medium heat and stir-fry.
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Be careful not to burn yourself at this time, as the moisture in the hawthorn sauce will produce bubbles as the temperature rises.
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Stir fry for about 5 minutes. When no big bubbles emerge and the hawthorn jam is slightly sticky, you can turn off the heat. Be careful not to fry it too thickly, otherwise it will turn into hawthorn cake.
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The glass bottles are sterilized by scalding them with hot water in advance, put them into the bottles while they are still hot, and immediately turn them upside down to form a vacuum seal. After cooling, they can be stored in the refrigerator for several months.
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Finished product pictures
