Hawthorn jam

Overview

Sweet and sour appetizer, aids digestion, lowers blood pressure, lowers lipids, and is antioxidant

Tags

• homemade sauce
• breakfast
• afternoon tea
• autumn recipes
• hawthorn
• sugar

Ingredients

Steps

1. 1 Wash the hawthorn, soak in salt water for 10 minutes, then rinse

   

2. 2 Remove the core from the hawthorn and cut into small cubes

   

3. 3 Add water to cover the hawthorns, add rock sugar or granulated sugar and cook together. Bring to a boil over high heat, then turn to low heat and simmer slowly

   

4. 4 Cook until the pulp is soft and soft, then use a soymilk machine to stir and puree. Mine is to turn off the heat and slowly crush the pulp with a spoon until all the pulp is pureed, then turn on low heat and cook slowly

   

5. 5 Crush it until it is like this and then cook it over high heat until it becomes sticky. Be careful to stir frequently to prevent the pot from being stuck

   

6. 6 After cooking, let it cool and put it in a clean bottle. It can be stored in the refrigerator for a week.