Homemade hawthorn jam

Overview

At this time of the year, hawthorns are on the market in large quantities, and colleagues around me began to show off the hawthorn delicacies. The red hawthorns are very pleasant, sour and sweet. This is the first time I have made hawthorn jam. I checked the reference recipe and started making it.

Tags

• dessert
• children
• breakfast
• jam
• fast food
• hawthorn
• rock sugar
• water

Ingredients

Steps

1. 1 Select high-quality hawthorns, soak them in a little salt, clean them, and set aside;

   

2. 2 Remove both ends of the hawthorn;

   

3. 3 First cut the hawthorn in half, remove the core, and then cut it into four pieces; follow this method to process all the hawthorn;

   

4. 4 Put water into the pot, pour in the rock sugar, and use medium to low heat to completely melt the rock sugar;

   

5. 5 At the same time, use a stainless steel pot to boil the jam bottle for 30 minutes, remove and drain the water and set aside;

   

6. 6 After the rock sugar in the copper pot is completely melted, pour the diced hawthorn into the pot and bring to a boil over high heat, stirring constantly with a spoon;

   

7. 7 After boiling, remove the floating bubbles and astringent juice;

   

8. 8 Then turn down the heat and simmer until the pulp is soft and tender, then turn off the heat;

   

9. 9 Use a hand-held cooking stick to break up the pulp;

   

10. 10 Then turn on the heat again, bring to a boil and turn off the heat;

    

11. 11 Put the jam into a bottle, close the cap tightly and invert it while it is hot. After inverting it for 30 minutes, wash the bottle and leave it at room temperature for 3 to 7 days before placing it in the refrigerator.