Hawthorn jam
2024-10-22 02:58:57 1860
Hawthorn has a sweet taste and a slightly warm and sour nature. It enters the spleen, stomach, and liver meridians; It has the effects of digestion and stomach health, promoting blood circulation and removing blood stasis, and expelling insects; It can prevent and treat cardiovascular diseases, expand blood vessels, increase coronary blood flow, improve heart vitality, stimulate the central nervous system, lower blood pressure and cholesterol, soften blood vessels, and have diuretic and sedative effects; It also has a cardiotonic effect and is beneficial for elderly heart disease; The flavonoids, vitamin C, carotenoids, and other substances contained in hawthorn can block and reduce the generation of free radicals, enhance the body's immunity, and have anti-aging and anti-cancer effects; Hawthorn also contains ingredients that can relieve asthma, reduce phlegm, inhibit bacteria, and treat abdominal pain and diarrhea< br>
Details of ingredients
Technique
Steps to make Hawthorn jam
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1. Wash the fresh hawthorn purchased first to remove dust, soak it in salt water for about 20 minutes, and then clean it thoroughly.![]()
2. Go and remove the nucleus. The method I used was learned from Zhan Nv, which is to directly thread the pen cap through it and push out all the nuclei. Thank you for Zhan Nv's sharing, it's really effortless.![]()
3. Put water in a clay pot to submerge the hawthorn.![]()
4. Add rock sugar, I forgot to weigh it when adding it. I added yellow rock sugar, which is about 5-6 large pieces.![]()
5. Bring to a boil over high heat and simmer over low heat for about half an hour. During this time, use a spatula to continuously stir until the rock sugar is completely melted.![]()
6. Crush the food processor into small pieces.![]()
7. Put it back in the clay pot and add white sugar to continue cooking. I added about half a pound, but because hawthorn is already very sour, a little more sugar should be added than regular jam. You can taste it according to your own taste and decide.![]()
8. Boil until it becomes viscous and turn off the heat. Wait for it to cool down a bit, then put it in a sterilized, water free, and oil-free container and seal it for storage.
