Practice: First cut the hawthorn from the middle one by one, then rotate it away and take out the seeds in the middle.

Take out all the hawthorn seeds, pour them into the pot, then pour water into the pot and cook the hawthorn until it becomes soft.

When the hawthorn becomes soft, put it into a cooking machine and crush it into hawthorn, and then pour it into the pot from the cooking machine. Sift the hawthorn before pouring, because there is still a lot of slag in the stirred cottage, so press it with a spoon or something else.

After sieving the hawthorn, pour the white sugar and crystal sugar into the pot, turn on a small fire and keep stirring until the crystal sugar and white sugar are all melted. After melting, continue to stir with a shovel, and the hawthorn will become thicker and darker until it does not fall off the shovel.

Then pour it into a glass bowl, and the hawthorn sauce is finished. (If the hawthorn continues to be cooked thoroughly until all the water is dry and thick, cool it and let it stand for a while, and the cottage will become a paste, which is the hawthorn cake. )

There are fewer and fewer hawthorns these two days, and there are almost no sales in vegetable markets and fruit shops. So when the hawthorn fruit is about to be taken off the shelf, make a hawthorn jam to eat, and you will never be greedy for a month. When cooking or eating toast, you can always put some hawthorn sauce, which is sweet and sour.