Homemade Hawthorn Canned Fruit

Rinse the hawthorn repeatedly (the hawthorn bought this time is relatively large).

Pour a bottle of purified water into a pot and boil the hawthorn for 3 minutes.

Take out the hawthorn and use a tool to remove the core of the hawthorn.

White sugar, rock sugar.

This is the water from just boiled hawthorn, with white sugar and rock sugar added and cooked until dissolved.

Then add the pitted hawthorn and cook for 10 minutes (the variety of hawthorn also differs; the ones bought last time were harder and needed to be cooked longer, but this time it was not the case).

Cook until the soup is thick.

Let the soup cool until thick, the hawthorn fruit is dark red, with no additives.

Put it into a bottle that has been washed clean and disinfected with white liquor; the hawthorn is bright red in color.

Homemade hawthorn jam is bright and rosy, smooth and delicate in texture, with a moderate sweet and sour taste.