canned hawthorn recipe

How to Make Canned Hawthorn: A Simple Guide

Canned hawthorn, a sweet and tangy treat, is beloved for its vibrant color and tender texture. Here’s a straightforward guide to making it at home.

Ingredients: 500g fresh hawthorn, 300g sugar, 500ml water, 1 tbsp lemon juice (optional, to preserve color).

Steps:

1. Prepare the hawthorn: Wash thoroughly, remove stems, and cut out the cores. If using large hawthorn, halve them; small ones can be left whole.

2. Blanch (optional): For extra tenderness, boil hawthorn for 1-2 minutes, then drain and rinse under cold water.

3. Make syrup: In a pot, dissolve sugar in water over medium heat, stirring until clear. Bring to a gentle boil.

4. Cook hawthorn: Add hawthorn to the syrup, return to a boil, then reduce heat. Simmer for 10-15 minutes until soft but not mushy. Stir in lemon juice to maintain a ruby hue.

5. Can: Sterilize jars by boiling them for 5 minutes. Carefully transfer hot hawthorn and syrup into the jars, leaving 1cm headspace. Seal tightly.

6. Store: Let cool at room temperature, then refrigerate. It keeps for 2-3 weeks or up to a year if processed in a water bath canner.

Enjoy this homemade delicacy as a dessert topping, snack, or flavoring for teas!