Home made natural Hawthorn jam without additives

Home made natural Hawthorn jam without additives

Introduction:

"Children like to eat jam, but there are always all kinds of additives and preservatives on the market. Long term consumption is very harmful to their health. Therefore, for the sake of their children's health, wise housewives still make jam at home. Although this work takes a lot of effort, I believe mothers all over the world will make selfless contributions for their children. Today, I'd like to present the pure natural jam without additives. I wish our next generation grow up healthily and safely

Production steps:

Step 1: soak Hawthorn in water for two days. (if it's fresh, you don't need to soak it. I put it for a long time and lose some water.

Step 2: clean the soaked hawthorn with a few more layers of water, take out the control water and set it aside.

Step 3: pour water into the pot, bring to a boil, and pour the Hawthorn into the pot.

Step 4: boil over high heat, cover and simmer for 10 minutes.

Step 5: when the hawthorn is boiled until the skin is broken, crush the Hawthorn one by one with an iron spoon.

Step 6: remove the skin and seeds with a colander and discard them, leaving only edible Hawthorn gravy.

Step 7: add sugar to Hawthorn gravy.

Step 8: stir clockwise with an iron spoon until the sauce is thick and cold.

Step 9: for the convenience of preservation, you can scald the idle old glass bottles at home with boiling water, cool and dry the water, pack the cold Hawthorn separately, and label the production date.

Materials required:

Hawthorn: 1500g

Sugar: 200g

Note: if you have honey at home, you can pour two spoonfuls of honey into it when you pack it separately. In this way, the taste is better.

Production difficulty: Advanced

Process: boiling

Production time: 10 minutes

Taste: sweet and sour