Hawthorn apple jam

1. Soak hawthorn in salt and baking soda for two minutes and scrub thoroughly. Air dry.

2. Use a knife to draw a circle around the waist of the hawthorn and take out the nucleus.

3. Cut into small pieces.

4. Peel three apples.

5. Cut into small pieces.

6. Pour the crushed apples into the pot.

7. Add chopped hawthorn.

8. Add a large amount of rock sugar. I didn't have enough rock sugar, so I added some more white sugar. Stir fry over low heat.

During the frying process, use a shovel to continuously stir and shovel the hawthorn to accelerate the speed of pectin extraction.

10. After stir frying for about ten minutes, it becomes sticky.

11. Add an appropriate amount of water and continue to crush with a cooking stick.

12. You can also use a wall breaking machine to make it more delicate.

13. Hawthorn jam has strong antioxidant capacity and will not spoil within two weeks of being bottled in a glass bottle. Of course, the faster you eat it, the fresher it will be.

14. Sour and sweet.

15. Comes with top wrapping.

16. Let's eat jam together!