Raw material recipe (100kg finished product) Fresh red hawthorn 40kg water 20kg sugar 40kg alum 0.8kg preservative 80g

Making method

1. Raw material selection: choose fresh red fruits with lower maturity to retain more pectin substances. Remove impurities and wash.

2. Boiling water cooking: the washed fresh red fruits are poured into boiling water and cooked for 10~15 minutes, then put in the sauce beater to grind into red fruit sauce. In order to produce hawthorn cake all year round, the boiled hawthorn fruit can be mashed, cooled, stored in cement pool or vat, and the surface is sealed tightly with plastic film and yellow mud to isolate the air and prevent deterioration. In order to keep the red color, you can add cochineal food coloring 2~3 grams per 100 kg of finished products according to the national food additives usage amount. Hawthorn picking season with fresh red hawthorn as raw material, do not use food coloring.

3. beat sauce: beat sauce when the red fruit and water evenly added (including the water of cooking red fruit), not too thick, about 1.2 ~ 1.3 kilograms of sauce per kilogram of red fruit.

4. Stirring: first per 100 kg of alum required 0.8 kg, with 1 kg of water to boil and dissolve, 40 kg of sugar with about 6 kg of water, heat to dissolve into a thick sugar solution. Put the jam in a mixing bucket, add the syrup and alum solution while stirring, stirring continuously for about 5 minutes, and then placed in a wooden basin to set.

5. Shaping: wooden pots first padded with plastic film, poured into the jam, about 25 kg per plate, after 24 hours, cooling and solidification is the finished product.