Hawthorn sauce

Hawthorn jam is a kind of jam made from hawthorn. This jam has many uses. Let me introduce it to you in detail.

Hawthorn sauce

Today I saw some hawthorns still for sale in the supermarket. They weren’t very fresh, so they must be off the market soon.

I remember the hawthorn jam I made before the Spring Festival. I used it to spread on bread. It was really good and healthy, and it was even better for children with poor digestion.

Ingredients for hawthorn sauce

Hawthorn, water, sugar, maltose

Hawthorn sauce recipe

1. Wash the hawthorn and remove the seeds.

2. Add a little water and use a fruit and vegetable processor to make it into a pulp.

3. Then put it in a small pot and simmer over low heat, stirring it with a spoon from time to time to prevent it from forming at the bottom, and add sugar and maltose. The amount of sugar can be added according to your needs.

4. Hawthorn is very sour, so just boil it until it becomes a thick paste. After it cools down, put it in a sterilized canning bottle and put it in the refrigerator. You can eat it for a while.

After reading Xiao Qiao’s post about hawthorn jam last time, I’ve been wanting to buy some hawthorns to try. But the fruit stall said they were out of stock. So annoying! Last week, on the way to pick up Xiaozhe, I passed by a fruit stall and saw that they were selling it. I quickly paid for it, but it was five yuan per catty. I remember it was only 2.5 yuan per catty two weeks ago. The price has gone up too fast. I bought a catty of hawthorns, but after finishing it, I found that it was too much for making jam, so I used half of it to make hawthorn cakes. In order to eat the hawthorn jam, Xiaozhe actually asked me for the toast he never wanted to eat, and spread the hawthorn jam on it. He enjoyed it so much! The next day, hawthorns were so delicious.

The cake was ready, and he ate several pieces.

Material

1 pound of fresh hawthorn, rock sugar, fish gelatin powder

Hawthorn sauce recipe 2

1. Wash and dry the hawthorns, cut them with scissors and remove the core.

2. Put a little water in the pot, add hawthorn and bring to a boil, add rock sugar, and simmer over low heat, stirring constantly to prevent sticking to the pot.

3. Cook over low heat until no hawthorn chunks are visible (if you think it’s not fine enough, blend it in a blender. That’s what I did, haha.)

4. If the jam is of the right consistency, you can eat it directly after it cools down. If you can’t finish it, put it in a sealed bottle and refrigerate it. Eat it as soon as possible in the short term. If it feels too thin, you can continue to boil it until you need it.