Hawthorn jam

Overview

Hawthorn jam is simple to make, sour and sweet, and our whole family likes it.

Wash the hawthorn and use a knife to remove the stems and core.
Put it in a clean pot and use the end of a rolling pin to press the hawthorn into a puree
Pour all the water into the pot containing hawthorn puree
After boiling over high heat, turn to medium-low heat, stirring constantly with a spatula. When the hawthorn becomes soft and rotten, add sugar and continue stirring to prevent it from sticking to the pot
Wash the glass bottles, put the water in a large pot to boil and boil for 5 minutes to sterilize, then take them out and drain them for later use
Pour the cooked jam into a sterilized glass bottle
Steam the bottled jam in a steamer for 5-10 minutes. Be careful not to tighten the bottle cap
After steaming, tighten the cap of the bottle and place it upside down on the table to cool. The jam made in this way can keep for a long time and is suitable for making large batches of jam. The taste will still be good the next time you eat it.