Lock autumn in a bottle - hawthorn jam

Overview

What I like most is autumn, the cool autumn wind carries the slight fragrance of green grass. Walking around the Tsinghua campus, the yellowish ginkgo leaves sway with the autumn wind, and occasionally a few pieces fall down, like butterflies flying, elegant and light. I remember when I was young, I always had to go back to my grandma’s house during the corn harvest season. I ran on the field ridge with my friends from the neighborhood. When I got tired, I stopped and took a deep breath, filled with fragrance. As the sun sets, I sit under the hawthorn tree, pick a few red hawthorns, and play with my friends. Nowadays, it would be unrealistic to see the hawthorn trees. On the way home from get off work, I saw hawthorns on a fruit stall, which brought back memories of my childhood, so I couldn't help but buy a bagful of hawthorns. Staying in the kitchen, washing and cutting these hawthorns and slowly boiling them into jam, time seems to slow down. In this quiet moment, make hawthorn jam and store it in a clear glass bottle, leaving behind autumn, happiness and sweetness.

Tags

• dessert
• children
• breakfast
• autumn recipes
• fast food
• hawthorn
• rock sugar
• water

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Wash the hawthorn and use the pen cap to align the center core

   

3. 3 Push the pen cap firmly so that the pen cap passes through the hawthorn

   

4. 4 Take out the pen cap and remove the hawthorn core

   

5. 5 Processed hawthorn

   

6. 6 Put the hawthorn into the pot and add water to cover the hawthorn

   

7. 7 After the fire boils, turn to low heat, stir constantly, and mash the hawthorn with a wooden shovel

   

8. 8 Add rock sugar

   

9. 9 Continue stirring until the soup thickens, then turn off the heat

   

10. 10 Place in a glass bottle to cool