1. Main ingredients: appropriate amount of hawthorn, some lemon juice, appropriate amount of rock sugar, maltose, fructose, honey, sweet-scented osmanthus and water.

2. Soak the hawthorns in boiling water first. When the water cools, cut them horizontally from the middle. The purple ones are easier to core. Use a food processor to puree the hawthorns. You need to add half of the hawthorns each time. Bowl of water.

3. After pureeing the hawthorn, pour it into the pot. Do not use an iron pot, as chemical reactions will occur, which will have adverse effects on the body. Then add lemon juice, rock sugar, and fructose in sequence. Honey, maltose, osmanthus sugar, and other things are added after each melt. Cook over medium-low heat, stirring constantly until thickened. It takes about 1 to 2 seconds for the mark to disappear after you scratch it. Alternatively, take 1 to 2 drops of jam and drop it into cold water. If the jam does not spread out and sinks, it is ready for canning. , if it’s too thick, it won’t be a sauce, it will become a cake.

4. When the jam is almost ready, you can scald the bottle with clean boiling water and then wipe it clean. There should be no moisture, otherwise the jam will easily deteriorate.

5. As soon as the jam is boiled, put it into a jar (a glass jar, a crisper box and other well-sealed containers), then close the lid immediately and put it upside down for 10 to 15 minutes to let the jam cook. The remaining temperature will kill microorganisms that may be attached to the lid. After cooling, store it in the refrigerator. Please eat it as soon as possible because it does not contain additives.