Relatives in the mountains send a lot of ripe hawthorn fruits every late autumn. They are natural and pollution-free. They are usually placed on the balcony to dry and only occasionally used as stews for seasoning.It’s a pity to throw away too much hawthorn. Since the child doesn’t like to eat white bread, he thinks about making a pot of hawthorn jam to spread the bread. The prepared hawthorn sauce is sweet and sour. The child eats with gusto and is not in vain.I don’t know why, but when I saw the hawthorn, I thought of these two words full of pictorial feelings: “Spring Flowers, Autumn Harvest, Winter Collection”. Hawthorn, also known as red fruit, sour hawthorn, mountain red.Hawthorn fruit is rich in maslinic acid, citric acid, vitamin C and other nutrients. It has the effects of lowering fat, anti-oxidation and softening blood vessels. The content of vitamin C in hawthorn is three times that of oranges. It is a precious resource unique to China.The ripe hawthorn fruit is bright red and attractive, but because it is too sour, it makes people feel the best after processing. For example, the hawthorn sauce made from ripe red hawthorn fruit is bright red in color, sweet and sour, appetizing, and rich in nutrition. Foods that help digestion.Children, pregnant women, the elderly, and those with indigestion are especially suitable for consumption.
How to make hawthorn jam
First, soak the hawthorn fruit used to make jam in light salt water for 10 minutes, because the hawthorn is basically ripe and naturally falls on the leaves on the ground. Although there is no pesticide, it will stick to a small amount of dirt and impurities. It needs to be carefully cleaned one by one. , To avoid making jams and tooth sticks that are not delicate.
To clean the cleaned hawthorn fruit, you need to find a way to remove the seeds and roots. The easiest way is to use the tools for removing the pits and remove the pits directly. I don’t have a nuclear removal tool temporarily at home. Go to the study and turn out a pen cap from the pen holder. Clean the pen cap. Use the sharp end of your nose with round holes and insert it into the part of the hawthorn with the seed nucleus. Poke slightly, the hawthorn nucleus can be completely removed.
Because the hawthorn is already well-ripe and the pulp has a waxy texture, the pulp will be broken during the process of removing the pit. Don’t worry about this. Anyway, you need to crush it to make jam. If the pits of individual hawthorn fruits are not completely removed, and you are worried that the hawthorn seeds will be caught by accident, use a fruit knife to cut the hawthorn in half from the middle and gently pick it with the tip of the knife. .
Wash the pitted hawthorn again, rinse and drain the water, put it in a clean oil-free pot, put in rock sugar and pour in an appropriate amount of water, the amount of water is better than the hawthorn fruit, too much water will result jam is not sticky.
Bring the pot containing the hawthorn fruit and rock sugar to a boil, boil until the water boils and change to a medium-low heat to simmer. Stir gently with a spoon until the rock sugar is completely melted, so as not to paste the bottom of the pot.
Boil the hawthorn over medium and small heat until the hawthorn gradually becomes soft and rotten.In the meantime, use a spoon to turn it frequently until the hawthorn jam is thick.
The amount of water in the pot is getting less and less, the jam becomes more and more viscous, and the bright red hawthorn jam is basically formed. Turn off the fire and let it cool for the next step.
Although hawthorn jam is crushed to a viscous shape, there are many particles and the taste is not delicate enough. It needs to be put into a broken wall processor to break the pulp particles.
The prepared hawthorn jam is sweet and sour with a slightly soft and waxy texture. Spread it on a slice of bread or steamed bread. The mellow wheat aroma of the staple food perfectly neutralizes the acidity of the hawthorn. If you don’t think it is sweet enough, you can wait for the red fruit to cool down and put in an appropriate amount of honey. Don’t put the honey while it is hot. High temperature will destroy the nutrition of the honey.
- 300 g Hawthorn
- 50 g crystal sugar
- 500 g Purified water
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