Hawthorn jam

Overview

The hawthorn I bought was too sour to eat. Just thinking about making jam to spread on bread.

Cut in half, remove stems and core. After processing, I weighed the hawthorn and it was 350g
Pour half the sugar in and marinate the hawthorns for a few hours, preferably overnight. Because hawthorn is not a fruit with high water content, but it has high pectin. So it’s best to stay out of the water overnight.
After marinating overnight, the hawthorns are not so hard, and it is also conducive to the process of softening later
Pour the hawthorns and the hawthorn water that has been marinated overnight into the pan, then add the remaining sugar and an appropriate amount of water to cover the hawthorns.
Wash the lemon, take the lemon peel and lemon juice
Pour lemon juice and zest into the pot and cook together
Put it in the refrigerator to remove the smell
After the high heat boils, add a lid and cook for ten minutes. During this period, turn over the bottom and press down the hawthorn to check the softness.
After the hawthorn is soft, open the lid and add the butter. One is to increase the flavor, and the other is to reduce the foam and facilitate storage. Cook for a few more minutes to reduce the juice. I like large pieces of pulp. If you like it to be puree, you can put it in a blender and puree it
Bottle it while it's hot, otherwise it will become gelatinous when it cools down. Hawthorn is rich in pectin, so you don’t need to cook it too thick, otherwise it won’t spread at room temperature. It will become thicker as it cools down.
Bottling
Sweet and sour, appetizing