Ingredients

Main ingredients

1 carambola

Seasoning

Isinglass powder

15g

How to make hawthorn and carambola jelly

1. Canned hawthorn and carambola

2. First add a small amount of cold water to the isinglass powder and soak it for 20 minutes, then melt in water. After cooling, pour in the canned hawthorn juice and stir evenly.

3. Arrange the carambola slices in the mold.

4. Place the hawthorns in the grinding tool with the carambola arranged.

5. Pour the prepared hawthorn juice into the mold, and the juice should cover the hawthorns. Place it in the refrigerator and refrigerate until it solidifies.

6. After solidification, turn it upside down and release it from the mold.