How to make hawthorn jam? There are many ways to eat hawthorn jam

Ingredients: hawthorn, rock sugar.

Method: 1. Cut the hawthorn from the middle, remove the core and remove the pedicle.

2. Add water and rock sugar to boil over high heat and turn to low heat (the amount of rock sugar is free to control according to personal taste, put more if you like sweet, and put less if you don't like it).

3. Stir it for a while in the middle of cooking to prevent sugar paste in the pot.

After the hawthorn is soft, mash the hawthorn with a spoon, and when it is thick, you can turn off the heat.

Let it cool and put it in a deep bowl or airtight jar, and put it in the refrigerator for a while.

How to clean hawthorn:

To wash every hawthorn clean, there is a simple way to gently knead the hawthorn with a small amount of flour (or starch) in water, and rinse it with water. This method is also suitable for washing grapes and winter dates!

Method] one pound of hawthorn two pounds of sugar, hawthorn washed, pitted, put into the enamel pot or stainless steel pot to cook (do not use iron pot), the water is not a little more than the hawthorn, in the middle of the water found less can add water, it is best to heat the water. In the meantime, you can use a wooden shovel to turn over, (do not need to turn over), cook until the hawthorn is ripe, into a porridge shape, add sugar, add white sugar to constantly turn, in case of paste pot, the jam after adding white sugar will become thinner, it doesn't matter, continue to turn successfully, you can also put honey in the jam, more nutritious (honey should be put before preparing to turn off the fire, honey can not be too heated, it will destroy the nutrients), the jam after the jam is red and translucent, very delicious.

Ingredients: one pound of fresh hawthorn, 6 large pieces of natural rock sugar.

Method: Wash the hawthorn and remove the core, break it into pieces, add cold water to the pot, level with the hawthorn, turn to medium heat after boiling, add natural rock sugar according to your own and your family's preferences, keep stirring until it is completely melted, turn to low heat, continue to cook for about 20 minutes, during which you should keep stirring, so as not to paste the pot. Wait until it's a sticky paste!

Serve hot or cool. It can also be applied to toast.

Note: After it has cooled completely, place in a clean, oil-free sealed vial and refrigerate in the refrigerator.

There are many ways to eat hawthorn jam. 1. Hawthorn jam can be spread on the surface of toast or bread, and it is very delicious when eaten for breakfast.

2. It can be processed or made into cake rolls and used as a filling.

3. You can soak in warm water to drink, clear away heat and fire, appetize and eliminate food, and dispel fire.

4. It can be used as a snack or condiment, this kind of material, the color is ruddy, and the sweetness and sourness are moderate.

5. It can be used as a cold dish or as a dessert.

500ml of water and 50g of rock sugar.

Specific methods:1Hawthorn, hawthorn season, sprinkle a little salt, rub it off;

2.Rinse and drain; Hawthorn to use;

3.Then, with a knife, in the middle, cut a knife;

4.and then strung together; There is also a part, without skewers, directly inserted with a toothpick;

5.Do not stick to the pan, add rock sugar, and water that has not been covered with rock sugar;

6.fire, boil, melt;

7.Pay attention to the observation, and slowly the bubbles inside become denser;

8.Watching the color slowly begin to tease the sedan chair change, the bubbles are more concentrated, with chopsticks; dipping;

9.Drop it into cold water, and if you lift it up, it's still sticky, then continue to boil; If, when lifted, cooled, is brittle, then that's fine; You can turn off the low heat;

10.Sprinkle a handful of sesame seeds into it;

11.Put the hawthorn in the sugar sprinkled with sesame seeds, roll it, so that the hawthorn sticks;

12.Take a plate, smear it with oil, put the hawthorn sticky with sugar on the plate, cool it and start eating;

Ingredients: hawthorn, white sugar, rock sugar.

Method] Hawthorn is soaked in light salted water for 10 minutes, washed several times and drained.

Cut the hawthorn in half, remove the edge of the handle, and then use a toothpick to pick out the hawthorn core. Then wash the hawthorn pulp again and drain it for later use.

Fill the pot with water that has submerged all the hawthorn, add the hawthorn and bring to a boil over high heat, then turn to medium-low heat and simmer until the hawthorn shell is soft.

Add rock sugar and white sugar, and puree the hawthorn with a colander.

Keep stirring the hawthorn mud in the pot until it becomes a thick paste, and when scooped up with a spoon, it can be filled with slag and hung on the spoon like a collapse and not easy to fall, then the hawthorn sauce will be boiled!

Filter it again with a colander to filter out the relatively large particles of hawthorn skin and the hawthorn core that has not been cleaned, and finally put it into a glass sealed jar that has been sterilized with boiling water in advance, and a jar of beautiful hawthorn sauce is completed!

Little Kitchen Broken Thoughts].

The whole process requires a lot of patience, and it is a test of patience to remove the core and stem, and slowly boil it into sauce! And when boiling the sauce, it is best to stay by the pot all the time, always keep an eye on the shape of the pot and keep stirring constantly, so as not to paste the pot.

After sterilizing the sealed glass with boiling water, be sure to wipe it dry or air dry without a drop of water, otherwise the jam will spoil quickly.

Homemade jam does not add any additives and is all natural, so it will not last long, and it is recommended to consume it within a month or two.

Ingredients: 500g hawthorn, 500g rock sugar, 3 pieces of fish gelatin.

Steps: 1. Freshly picked hawthorn.

2. Clean up the hawthorn.

3. Add rock sugar.

4. Pressure cooker cooking.

5. After the pressure cooker is boiled, pour it into the pot and mash it, boil it over low heat, and add fish gelatin (optional).

6. After boiling thickening.

7. After molding.

Ingredients: hawthorn, sugar, water, fresh lemon.

Steps: Step 1, soak the hawthorn in salt water for 10 minutes, and then wash it twice with water Step 2, remove the stem and core.

Step 3: Put the hawthorn into the wall breaker and add an appropriate amount of water.

Step 4: Start the "vegetable soup" program and beat it into a thick hawthorn paste Step 5: Pour the fruit paste into a non-stick pan and boil over low heat until thick Step 6: Add sugar and continue to simmer over low heat.

Step 7: When you are satisfied, squeeze in half a fresh lemon juice and continue to simmer for about 5 minutes.

Step 8, the boiled hawthorn jam is viscous and can fall slowly after picking it up Step 9, put the hawthorn jam into a boiled fresh-keeping box or bottle, and refrigerate and seal it Step 10, it can be put into a small container and can be taken as you eat, which is more conducive to preservation Step 11, sweet and sour, really appetizing.

Step 12: Delicious.