Purely natural additive-free hawthorn jam, fruit peel and hawthorn cake

Purely natural additive-free hawthorn jam, fruit peel and hawthorn cake

Overview

The brightly red hawthorn is rich in pectin, which itself has a good coagulation effect. Moreover, pectin is a water-soluble dietary fiber, which not only helps to clear fat and lose weight, but also actively promotes intestinal peristalsis and prevents constipation. Hawthorn is very helpful for those who suffer from overeating and insufficient gastric acid. However, if eaten on an empty stomach, it is still acidic and prone to tooth decay. Hawthorn cake is delicious and convenient to eat. However, hawthorn has the effect of promoting blood circulation, so it is not suitable for pregnant mothers to eat. Friends with excessive gastric acid should also eat less. Because hawthorn has the highest pectin content among fruits, followed by green apples, lemons, citrus, avocados and persimmons. Therefore, it is easiest to make jam with hawthorn to reach a thick state. The pectin contained in hawthorn can condense into jelly in an acidic solution, so we can make hawthorn jam, hawthorn cake and fruit peel at once without using any additives, including edible gelatin, agar, agar, etc. All we need to pay attention to is controlling the heating time and the consistency of the hawthorn.

Tags

Ingredients

Steps

  1. Clean the hawthorn

    Purely natural additive-free hawthorn jam, fruit peel and hawthorn cake step 1

  2. Remove the stalks from the hawthorn

    Purely natural additive-free hawthorn jam, fruit peel and hawthorn cake step 2

  3. Put the pot under boiling water and blanch the hawthorns. If cooked for a long time, oxidation will occur and the color of the hawthorn cake will not be beautiful

    Purely natural additive-free hawthorn jam, fruit peel and hawthorn cake step 3

  4. Pinch out the seeds with your hands, then sift the hawthorns to turn them into hawthorn puree. The texture produced in this way is delicate. You can also use a food processor to beat it, but it is not as delicate

    Purely natural additive-free hawthorn jam, fruit peel and hawthorn cake step 4

  5. Sifted hawthorn puree

    Purely natural additive-free hawthorn jam, fruit peel and hawthorn cake step 5

  6. Put 300 grams of rock sugar and 200 grams of water into the hawthorn puree, bring to a boil, and stir until thickened to prevent sticking

    Purely natural additive-free hawthorn jam, fruit peel and hawthorn cake step 6

  7. Pour a portion of the cooked jam into a fresh-keeping box lined with plastic wrap to make hawthorn cake, and pour a small portion into an oiled baking sheet to make hawthorn peel. You can eat beautiful and healthy hawthorn cake and peel the next day

    Purely natural additive-free hawthorn jam, fruit peel and hawthorn cake step 7

  8. Finished product pictures

    Purely natural additive-free hawthorn jam, fruit peel and hawthorn cake step 8

  9. Finished product pictures

    Purely natural additive-free hawthorn jam, fruit peel and hawthorn cake step 9

  10. Finished product picture, roses rolled with fruit bark

    Purely natural additive-free hawthorn jam, fruit peel and hawthorn cake step 10

  11. When you reach the sixth step, 2 or 3 minutes after boiling, you will have hawthorn jam. If you continue to simmer it until it becomes thick, you will have hawthorn cake and fruit peel. The difference is just the thickness. I only made hawthorn cake and fruit peel because hawthorn is rich in polyphenols, so it is not suitable to use iron to cook it. If unfortunately the refrigerated jam does not solidify into cake, it doesn’t matter. Put it back in the pot, add a little water, and continue to cook until it is thick! If you want it sweet, add more sugar; if you want it sour, add less sugar

    Purely natural additive-free hawthorn jam, fruit peel and hawthorn cake step 11