manufacturing method
1, raw material preparation: select fresh but immature hawthorn, and cut off rotten and moth-eaten parts. After removing the stems and pedicels of the fruit, clean it. Draw a circle with a fruit knife and break it to remove seeds.
2. Softening: add water equal to the weight of the fruit into the aluminum pot, boil for 20-30 minutes, and stir slightly when heating, but do not make the pulp soft and rotten, as long as the pectin substance is fully leached.
3. Press-filtering to get juice: Squeeze the softened fruit and juice with a stuffed bag at home to get juice.
4. Ingredients: Generally, the ratio of sugar to juice is 0.5 ~ 0.8: 1.
5. Heating and concentration: In order to prevent scorching, it is best to heat and concentrate in a pressure cooker and keep stirring. When the juice is concentrated to 65438+ 0/2 or 2/3 of the original weight, sugar is added in stages. Don't use too much firepower at this time.
6. End point: measured with a thermometer, the boiling temperature of the juice reaches 103- 105℃, or a little pulp is picked with sawdust and put in a cold water pot, which becomes solid and does not spread.
7. Serving plate: pour the concentrated slurry into an enamel plate while it is hot, and cool it to obtain hawthorn jelly.
8. Product features: the frozen body is red and transparent, like red glass, delicate and elastic, shiny, and sweet and sour in taste. Does not contain any food additives such as pectin, and has good color, flavor and high nutritional value.