Hawthorn jam
Overview
Relatives in the mountains will send a large amount of ripe hawthorn fruits in late autumn every year. They are natural and pollution-free and are particularly good. They are usually left to dry on the balcony and only occasionally used for stews for seasoning. It would be a pity to eat too many hawthorns and then throw them away. Since my children don’t like white bread, I thought of making a pot of hawthorn jam to spread on the bread. The prepared hawthorn jam is sour and sweet, digesting and appetizing. Seeing my children eating with gusto, it is not in vain. I don’t know why, but when I see hawthorn, I think of two picturesque words: spring flowers, autumn fruits, autumn harvest, and winter storage. Hawthorn is also known as red fruit, sour hawthorn, and mountain red. Hawthorn fruit is rich in various nutrients such as maslinic acid, citric acid, and vitamin C. It has the effects of lowering lipids, antioxidants, and softening blood vessels. The content of vitamin C in hawthorn is three times that of oranges. It is a precious resource unique to China. Ripe hawthorn fruit is bright red and attractive, but it is too sour to make people turn away. It needs to be reprocessed to taste the best. For example, hawthorn sauce made from ripe red hawthorn fruit is bright red in color, sweet and sour, appetizing, and rich in nutrients. It is a food that can be used with meals to aid digestion. It is especially suitable for children, pregnant women, the elderly, and people with indigestion.
Tags
Ingredients
Steps
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First, soak the hawthorn fruits used for making jam in light salt water for 10 minutes, because hawthorn fruits will naturally fall on the leaves on the ground after they are ripe. Although there are no pesticides, they will stick to a small amount of soil impurities, so they need to be carefully cleaned one by one to avoid the taste of the jam being made is not delicate.
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After cleaning the hawthorn fruit, you need to find a way to remove the core, seeds and roots. The easiest way is to use a core removal tool to remove the core directly. If you don’t have a core removal tool at home, go to the pen holder in the study and dig out a pen cap, clean the pen cap, use the sharp end of the nose hair with a round hole, insert it into the part with the seed core in the middle of the hawthorn, and push it with a little force, and the hawthorn core can be completely removed.
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Because the hawthorns are already ripe and the pulp has become powdery and waxy, the pulp will break during the pit removal process. Don’t worry about this, since you still need to crush it to make jam later. If the core of an individual hawthorn fruit has not been completely removed and you are worried that the hawthorn seeds may get stuck by accidental ingestion, use a fruit knife to cut the hawthorn in half from the middle and gently pick it up with the tip of the knife. It is easy to completely remove the hawthorn.
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Wash the cored hawthorn again, drain the water after washing, put it into a clean and oil-free pot, add rock sugar and then pour in an appropriate amount of water. The amount of water should not cover the hawthorn fruit. Too much water will cause the jam to be cooked out not to be sticky.
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Bring the hawthorn fruit and rock sugar to a boil in a pot over high heat. Cook until the water boils, then simmer over medium-low heat. Stir gently with a spoon until all the rock sugar melts to avoid sticking to the bottom of the pot.
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Simmer over medium-low heat until the hawthorns gradually become soft and rotten, stirring frequently with a spoon until the hawthorn jam becomes thick.
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The amount of water in the pot becomes less and less, the jam becomes thicker and thicker, and the bright red and translucent hawthorn jam is basically formed. Turn off the heat and let it cool before proceeding to the next step.
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Although the hawthorn jam is crushed to a sticky consistency, there are many particles and the taste is not delicate enough. You need to put it in a broken-wall food processor to break the pulp particles.
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The prepared hawthorn jam is sweet and sour with a slightly chewy and chewy texture. Spread it on slices of bread or steamed buns. The mellow wheat aroma of the staple food perfectly neutralizes the sourness of the hawthorn. If you feel it is not sweet enough, you can wait for the red fruits to cool down and add an appropriate amount of honey. Do not put the honey while it is hot, as high temperatures will destroy the nutrients of the honey.
