Hawthorn, a bright red fruit, is famous for its unique sour taste and rich nutritional value. Making hawthorn into jam can not only preserve its nutrition, but also create a pleasant sweet and sour taste.
Production steps of hawthorn jam
Choose high-quality hawthorn: choose fresh, full and pest-free hawthorn, the redder the better.
Cleaning and core removal: Wash hawthorn, cut into pieces and core removal.
Boil hawthorn: put hawthorn in a pot, add appropriate amount of water and boil.
Add sugar and lemon juice: after boiling, add white sugar or rock sugar and a little lemon juice according to personal taste.
Boil until thick: stir constantly, and cook hawthorn on low heat until the jam is thick, about 15-20 minutes.
Skim off the floating foam: In the process of boiling, some floating foam will be produced, so it is necessary to skim off the floating foam in time.
Bottle storage: put jam into sterilized glass bottles while it is hot, and store them in a sealed way.
How to eat hawthorn jam
With bread: spread hawthorn jam on toast as a delicious companion for breakfast or afternoon tea.
Making jam-filled biscuits: sandwich hawthorn jam between two biscuits, bake and enjoy the sweetness and crispness of jam-filled biscuits.
Pour ice cream: pour hawthorn jam on the ice cream, and the sweet and sour taste is perfectly integrated with the sweetness of the ice cream.
As a baking material: Hawthorn jam is added to cakes, bread or pies as a filling to increase the sweet and sour taste.
Direct consumption: Hawthorn jam is sweet and sour for appetizing, and can also be eaten directly to supplement vitamins and promote digestion.
skill
The sweetness of hawthorn jam can be adjusted according to personal taste, and you can add less sugar if you like sour taste.
When cooking jam, it is recommended to use a non-stick pan to prevent the pan from burning.
Hawthorn jam is rich in vitamin C, which helps to enhance immunity.
Hawthorn sauce can be preserved for a long time and can be stored in the shade for several months.