Hawthorn jam

Overview

It is rare to see fresh hawthorn in Chongqing. Yesterday I went out for a walk after lunch to eat, and suddenly I saw a basket of purple-red fruits, and they were super cheap. I bought two kilograms. I took advantage of the weekend to make some jam, which is great for dipping steamed buns and spreading bread for breakfast.

Tags

• home cooking
• homemade sauce
• hawthorn
• rock sugar

Ingredients

Steps

1. 1 Wash the red fruits, soak them in salt water for half an hour, and drain them.

2. 2 The procedure took me an hour to remove the pedicle and core.

3. 3 Add rock sugar, put in steamer and steam for 20 minutes.

4. 4 In just 20 minutes, the hawthorns have been steamed until they are soft and rotten.

5. 5 Use a food processor to puree it, or pour it directly into the pot while stirring. It's just not as delicate as a food processor.

6. 6 Simmer over low heat. Be careful, the jam will spit out like lava.

7. 7 Cook until thickened.

8. 8 Serve hot in scalded glass bottles.

9. 9 Two pounds of hawthorn made four bottles.

10. 10 The color is very pretty.

11. 11 The taste is sour and sweet, very appetizing.

12. 12 Divide it into small bottles as much as possible and store it in the refrigerator. It can be stored for a long time without opening the lid.