Crystal hawthorn cake is different: purple in color, crystal clear, strong in viscosity, moderate in sweetness and sourness, sweet but not greasy, sour but not bitter, cool and delicious, and produces fluid and strengthens the stomach.

1. Wash and dry after buying it, cut the hawthorn with scissors and dig out the core.

2. Put a little water into the pot, add the hawthorn and boil it together, add the rock sugar, simmer it with low heat, and keep stirring to avoid sticking to the pot.

You can't see hawthorn pieces on a small fire (if they are not delicate, you can use a blender to make them into mud. That's what I did, haha. )

If the consistency is ok, the mashed jam can be eaten directly with air cooling. If you haven't finished eating it, put it in a sealed bottle and refrigerate it. Eat it as soon as possible. If it feels too thin, you can continue to boil it to the required consistency.

5. Take 10~ 15G gelatine powder and melt it with a little boiling water for later use. Take the freshly made hawthorn jam, put it in a clean pot, boil it over medium heat, and then pour it into the gelatin powder solution and stir it quickly.

6. Take a square container (I use a lunch box), brush the inner wall with salad oil, pour in the freshly made hawthorn, let it cool completely, put it in the refrigerator for one night, take it out the next day, and then carve the shape you like with a biscuit mold.