Delicious homemade hawthorn jam.
This homemade hawthorn jam will be especially tasty if it is made from cultivated varieties that have much more pulp. Such fruits can be bought in the fall at the market. Jam - the jam turns out thick and tasty.
How to make hawthorn jam for the winter at home.
Take one kilogram of fleshy hawthorn of a very dark color and, after freeing it from the tails and washing it in water, place it in a basin or ladle.
Pour two glasses of water and boil over low heat.
Keep the pan over very low heat until the ripe berries become so soft and pliable that it will be possible to grind them through a metal sieve.
Drain the water from the hawthorn and grind it to a plastic puree.
Pour the previously drained broth into the puree and add eight hundred grams of granulated sugar.
Cook the jam until thick and until it begins to pull away from the bottom of the pan.
When finishing cooking, add a pinch of citric acid or add 50 ml of fresh lemon juice.
Pack the finished hawthorn jam into prepared jars and be sure to place them for 5 minutes to sterilize.
This homemade hawthorn jam, in addition to being well suited for filling sweet pies or for lubricating fluffy sponge cakes, is also very useful for the body, because Well preserves all the beneficial properties of fresh plant fruits.
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