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1
Wash all hawthorn fruits, remove the water, and scoop out the heads and tails. -
2
Cut vertically and remove the core. -
3
Cut into small pieces. One fruit, I divide it into ten parts. -
4
1500 grams are all cut. -
5
Add 750 grams of sugar and 100ml of water to a boil over high heat, stirring in the middle. Cook until bubbling and reduced to low heat. Use chopsticks to pick out a few bits and taste them. If it feels a little sticky, you can add the hawthorns in batches. -
6
Stir gently until the hawthorn changes from "white flesh" to "transparent" in front of the shovel, then turn off the heat. -
7
Put it into a bottle while it is hot, tighten the lid, cool it and store it in the refrigerator. It tastes better after being refrigerated! -
8
The taste is sour and sweet, and the pulp is chewy. It can be used as a spread on bread or as a filling to be wrapped in bread.
Tips
1. Do not use aluminum or iron pots. 2. The sugar must be boiled in place. If it is too early, the pulp will become soft, and if it is too late, it will become bitter! Dear friends, be sure to stay by the pot when cooking. 3. The sauce bottles must be washed and drained, and the bottles must be filled as quickly as possible while they are hot, and the lids must be tightened. This way, it can be stored for a long time even without putting it in the refrigerator.