Canned hawthorn

Overview

There are no additives in the homemade ones, the hawthorns are fresh, and they are just as delicious as the ones in the supermarket!

Wash and core the hawthorns and soak them in salt water for 10 minutes.
Wash the hawthorn and drain the water.
Bring water to a boil in a pot and then add rock sugar and an appropriate amount of white sugar.
After the sugar has melted 80-90%, pour in the hawthorn. Bring to a boil over high heat and then turn to low heat. The hawthorn is soft and the soup is thick. (about 30 minutes)
Put the boiled hawthorn and the soup into a glass bottle. After it cools down, put a little honey in it, cover it and put it in the refrigerator for about 2 days.
Mash some hawthorn left at the bottom of the pot and make it into jam.
The cooked jam is also put into bottles and placed in the refrigerator.