Ingredients

500 grams of hawthorn

seasoning

crystal sugar

20 grams

white sugar

40 grams

lemon juice

20 ml

The practice of self-made cortex moutan

1. Remove the stalk of hawthorn, wash it and put it in a container.

2. Pour boiling water, and it is advisable not to pass the hawthorn.

3. Cover and stew until the water becomes warm.

4. Dry the water and put it in a bowl.

5. Cut the hawthorn in half with a knife and remove the stone with a spoon.

6. Put the peeled pulp into a cooking machine and add a little water.

7. Beat into a delicate puree

8. Slice the lemon and take the juice for later use

9. Pour the mashed fruit into the pot and heat it on low heat.

10. Add a little rock sugar.

1 1. Continue to add sugar and lemon juice.

12. Continue to heat, and keep stirring, so as not to touch the pot until the jam is thick, then turn off the heat.

13. Pour the puree into a plate and spread it out, and scrape the surface with a scraper, with a thickness of about 2 ~ 3 mm.

14. Adjust the oven to the middle level of135, and bake for about 50 minutes. After taking it out, put the baking tray in a ventilated place for cooling, and gently uncover it with a scraper.

15. cut off the irregular parts around the hawthorn roll, roll it into a roll, cut it into a suitable size and roll it up with candy paper?