The white sugar in the homemade hawthorn sauce itself is a good preservative. The prepared hawthorn sauce with high sugar content will not go bad if it is stored in the refrigerator for three months, but the longer it is stored, the worse the flavor will be. If you give it away, of course, it will be better earlier. Homemade hawthorn sauce-this hawthorn sauce has no preservatives added. Made of hawthorn and sugar only. Green food is nutritious and delicious. Moderate sweet and sour. Eating after a meal is good for digestion, and you can also eat it with bread or cake. They all taste good.

The principle of separation is that there can be meat on the skin and no skin on the meat.

Peel all the skins first, and then separate the pulp. Don't peel one and divide it. The pectin content in hawthorn is very high, so it will make your hands sticky after a while.

It is suggested that you hold a knife in your right hand, so it will be more convenient to peel and separate the pulp. In addition, put a bowl of clear water on the left hand side, separate a few and put your hands in it to wash, otherwise it will be very uncomfortable to be pasted by pectin.

Put the pulp aside and cook all the rest in the pot. Cook for about 1 hour, press it with a shovel in the middle, try to cook all the meat on the core, and add some water if the water is not enough.

After the leftovers are cooked, filter out the dregs. Use a fine filter screen, and continuously crush it with a wooden shovel or spoon to filter out all the fine pulp inside. Press it for a while and look at the filter screen upside down. You will see that there is a layer of fine fruit wool below. Scrape them off. If you repeat the operation, you will scrape off a lot of fine wool, which will increase the viscosity of jam. The jam we made ourselves is pure natural, not the kind bought in the supermarket with a lot of gelatin.

After cooling, you can put osmanthus sauce (added according to everyone's taste)

It can be stored in a sealed glass bottle for a long time. My longest storage time is more than one month, and I haven't tried it for any longer. This is a picture of hawthorn soup. There is no need to put fruit wool in hawthorn soup, so it is a little thin for bread, but it tastes good when it is empty, and there is a strong hawthorn juice. Eating less than half a bowl every day can play a role in health care. There are many nutritious things, so it is important to stick to them.

Note: You should put less water in making jam, because there are too many fine fruit fluff, so you should keep stirring when cooking pulp, otherwise it will easily paste the pot. To make fruit soup, you should put more water, not too much fruit wool, otherwise it will affect the taste. Also remind everyone that both hawthorn soup and hawthorn sauce need sugar, and children must remember to gargle after eating, otherwise it will be bad for tooth growth. Don't eat raw hawthorn, let alone eat raw hawthorn on an empty stomach. Hawthorn is nutritious but don't eat too much.