Materials

500g of hawthorn

220g of granulated sugar (if you don't like it too sour you can increase it to 270-280g)

200g of purified water

Practice

1, hawthorn washed and drained.

2, remove the core and add granulated sugar to marinate for about an hour.

3, pickled hawthorn plus about 200 ml of pure water added to the wall-breaker.

4, start the sauce program, stir twice until the puree is fine.

5. Pour the puree directly into a non-stick skillet and simmer over low heat.

6. Stirring constantly during the process, the puree will be ready when it is thick and basically non-flowing, about 15 minutes.

7. Pour into a greased container and allow to cool and dry before cutting into pieces.