2. When the pot is on fire, add the right amount of sugar.
3. Cook until the juice is thick and bright red, and stop the fire.
4. Take the hawthorn out of it.
5. Weigh 50g of agar.
6. Put it in the boiled hawthorn juice.
7. Cook again on the fire until the agar melts.
8. Refrigerate the cooked juice slightly.
9. Pour the fruit juice into the crystal jelly mold, completely refrigerate and put it in the refrigerator for freezing. You can take it after it is completely cured and demoulded.
Hawthorn fruit is colorful and nutritious, but it is too strong to be eaten raw. Hawthorn fruit contains Arabic gum and citric acid, which is very suitable for production and processing into applesauce products.