Hawthorn jam

Overview

Hawthorn is sweet in taste, slightly warm in nature, and enters the spleen, stomach, and liver meridians; it has the functions of digesting and strengthening the stomach, promoting blood circulation and removing blood stasis, and repelling parasites; it can prevent and treat cardiovascular diseases, dilate blood vessels, increase coronary blood flow, improve heart vitality, excite the central nervous system, lower blood pressure and cholesterol, soften blood vessels, and has diuretic and sedative effects; It also has a cardiotonic effect and is also beneficial to senile heart disease; the flavonoids, vitamin C, carotene and other substances contained in hawthorn can block and reduce the generation of free radicals, enhance the body's immunity, and have anti-aging and anti-cancer effects; hawthorn also has ingredients that can relieve asthma and reduce phlegm, inhibit bacteria, and treat abdominal pain and diarrhea. It's sour and sweet, and children also like it very much. My daughter has asked to spread hawthorn jam on bread for two days in a row.

Tags

• dessert
• homemade sauce
• jam
• decompression
• hawthorn
• rock sugar
• white sugar

Ingredients

Steps

1. 1 Rinse off the dust from the fresh hawthorns you buy, soak them in salt water for about 20 minutes, and then clean them.

   

2. 2 To remove the stem and remove the core, I learned this method from Zhan Nu, which is to put the pen cap directly through it and push out all the core. Thanks to Zhan Nu for sharing, it is really labor-saving.

   

3. 3 Put the casserole and add water to cover the hawthorns.

   

4. 4 Add rock sugar. I forgot to weigh it when I added it. I added yellow rock sugar, about 5-6 large pieces.

   

5. 5 Bring to a boil, then simmer over low heat for about half an hour, stirring constantly with a spatula to completely melt the rock sugar.

   

6. 6 Put in a food processor and grind into pieces.

   

7. 7 Put it back in the casserole and add sugar to continue cooking. I put about half a catty. Since hawthorn is very sour, I put a little more sugar than ordinary jam. You can taste it and decide according to your own taste.

   

8. 8 Cook until thickened, turn off the heat, wait until it cools down slightly, and store in a sealed, water-free and oil-free container sterilized by boiling water.