Hawthorn jam
Children all like to eat jam, but there are always various additives and preservatives sold on the market. Long-term consumption is very harmful to the body. Therefore, for the sake of children's health, wise housewives still make their own jam at home. Although this work takes a lot of effort, I believe that mothers in the world will make selfless contributions to their children. Today, I will present my own all-natural additive-free jam to wish our next generation grow up healthy and safe!
Recipe Recommendations
- Hawthorn 1500 grams
- white sugar 200 grams
- sweet and sour
- cook
- ten minutes
- senior
Steps for Hawthorn jam
1
Soak the hawthorn in clear water for two days. (If it is fresh, there is no need to soak it. My home leaves it for a long time and loses some water.
2
Wash the soaked hawthorn with a few more washes of water, remove and control the water, and use it for later use.
3
Pour water into the pot, bring to a boil over high heat, and pour in the hawthorn.
4
After boiling over high heat, cover the pan and simmer slowly for ten minutes.
5
When the hawthorn is boiled until the skin breaks, crush the hawthorn one by one with an iron spoon.
6
Use a colander to remove the skin and seeds and discard them, leaving only the edible hawthorn gravy.
7
Add white sugar to the hawthorn gravy.
8
Use an iron spoon to stir constantly clockwise until the juice thickens into a sauce, and then serve it to cool.
9
For ease of storage, you can wash the old glass bottles unused at home with boiling water. After cooling and drying the water, sub-pack the cold hawthorn and label the production date.Hawthorn jam Make Tips
If you have honey at home, you can pour in two spoonfuls of honey during sub-packaging. This way, the taste will be better.