Hawthorn jam hawthorn cake
Overview
Among all fruits, hawthorn has the highest pectin content, followed by green apples, lemons, citrus, avocados and persimmons. Therefore, it is easiest to make jam with hawthorn to reach a thick state. Heat it a little more to make the pectin concentration higher, and that’s hawthorn cake! Understand this principle, you can make hawthorn jam and hawthorn cake at once without using any additives, including edible gelatin, agar, agar, etc. All you have to do is control the heating time and consistency.
Tags
Ingredients
Steps
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Wash the hawthorn and cut it in half;
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Put it into the pot and add water to cover the hawthorns;
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Squeeze in the lemon juice, stir evenly, and cook over medium heat;
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Sieve the cooked hawthorns while they are hot - I used a rice washing basin with a large basin underneath and squeezed it with a wooden spoon;
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The fruit puree drips into the rice washing basin through the leakage net. It feels sticky and difficult to handle. Keep diluting it with the water used to cook the hawthorn and squeeze it. Finally, the peel and core are left in the rice washing basin, discard them;
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Get a pot of hawthorn fruit paste;
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Return the fruit paste to the pot, add sugar and rock sugar, and continue to heat over medium-low heat;
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Keep stirring while heating;
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Stir until a thin paste forms on a wooden spoon. Make a line with your fingers and the paste will not flow and close up. The jam is ready. Pour out the required jam, put it into a heat-resistant container while it's hot, and the hawthorn jam is ready.
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Continue to heat the remaining fruit paste until the wooden spoon can coat the paste thickly. If the fruit paste has poor fluidity, turn off the heat;
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While still hot, put it into a heat-resistant container with a layer of salad oil;
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After it cools completely, pour it out and serve as hawthorn cake!
