Rinse the hawthorn, soak in salt water for at least 30 minutes, rinse off and drain slightly
Go to the mountain to remove the stem and cut into small pieces.
Mix white sugar and lemon juice and mix well. Take half of the serving size.
Cut the hawthorn and the fruit mud hawthorn into the pot, slowly cook over medium heat, add water malt in the middle, mix well
Cook until the fruit is softened, then cool it and put it into the cooking machine to make all the mud.
Spread the prepared jam evenly on the baking tray with high temperature and non-stick tarpaulin. It should not be too thick. The oven is preheated to 100 degrees, and the upper layer is baked for about 40 minutes. The time can be adjusted according to the state of the hawthorn mud.
After baking the dried water, take out the baking tray, take the tarpaulin together with the hawthorn slices on the top and put it on the table to cool it. Cut the big hawthorn into a shape or cut it into strips directly. Roll it on the white sugar to eat it~
1. I have not weighed all the materials. The amount of hawthorn and white sugar is 1:1 (white sugar can be more), and the water malt can be put on the line. 2. Lemon juice is the juice from the fresh lemon. 3. If you don't want to play the mud, you can start the cooking by cutting the small pieces directly, or the fifth step will be omitted. Half of the fruit and half of the fruit is not bad.