Chinese hawthornConfectionDue to its stomach-soothing and digestive properties, it is a popular snack after meals.Especially for young children who have poor digestion and do not like to take digestive medicine, but hawthorn jelly, with its sour and sweet taste, is more appealing.Making hawthorn jelly is not difficult; we can easily make it at home.There are many ways to make hawthorn jelly, which can be made from pure hawthorn or with otherPeony flowersand otheringredients.to create different flavors of hawthorn jelly.

How to buy hawthorn

To make delicious hawthorn jelly, selecting good quality hawthorn is very important.

1. When selecting hawthorn, choose those with thick flesh, few seeds, and a balance of sweetness and sourness. The fruits should be of the same variety, large and uniform, with a deep red and vibrant color, and free from pests and bruises.

2. When buying hawthorn, avoid those that are too red or too sweet.This is because they may contain food coloring.Food coloring can have chronic toxicity and long-term excessive consumption can lead to cancer.

Authentic hawthorn jelly recipe

Ingredients

1000g hawthorn, 500g sugar,gelatin3g.

Instructions

1. Cut a circle into the hawthorn with a small knife, and it will be easy to remove the core and stem.Soak gelatin in cold water for 5 minutes.

2. Place the hawthorn in a pot, add 750ml of water, and bring to a boil. Then, simmer over low heat for 20 minutes, and turn off the heat.

3. Mash the cooked hawthorn and add sugar and gelatin, and simmer for 15 minutes.

4. Stir constantly while cooking. When the juice thickens, turn off the heat and pour it into a mold. Let it cool and cut into pieces to eat.

Homemade hawthorn jelly recipe

Ingredients

350g glutinous rice flour250g japonica rice flour, 250g hawthorn slices,150g white sugar,a small amount of lard.Instructions1. Place hawthorn slices in a large bowl and add an appropriate amount of warm water to soften them.2. Mix glutinous rice flour, japonica rice flour, white sugar and hawthorn paste in a large bowl and stir until it forms a thick paste.3. Take a small bowl, and apply a thin layer of lard on the inner wall. Then, divide the prepared ingredients into the small bowl (remember to only fill about 8/9 full).4. Steam

and bake, then take it out and flip it over to eat.

Hawthorn jelly with red sugar recipe

Ingredients300g hawthorn, 150g red sugar, appropriate amount of gelatin.Instructions

1. Place fresh, pest-free hawthorn in a pot and boil.

2. Scoop out the cooked hawthorn and put it in a blender, add an appropriate amount of hawthorn cooking water and blend into a paste.3. Strain the hawthorn paste through a fine-mesh sieve, and the juice is then cooked again, while stirring, add red sugar, the ratio of red sugar to hawthorn is approximately 1:1.4. Simmer over low heat for about 5 minutes, and stir gently with a spoon to prevent sticking.

5. After turning off the heat, let it cool, pack it in a food container and store it in the refrigerator. Once it has set, cut it into rhombus-shaped pieces and arrange it in a dish.

Hawthorn jelly making method and techniques

1. Since I'm making it myself, I don't add thickeners, and the hawthorn must be cooked to a viscous state.

2. The water should be about 5 times the amount of hawthorn, and it should not be added during the process.

3. Cook over high heat, and constantly stir while cooking.

4. The ratio of hawthorn and white sugar should be about 10:1.

5. When cooking hawthorn, do not cover the pot, otherwise the color will not be beautiful.

Cook the small amount of hawthorn fruit for about 5 minutes, stirring gently with a spoon to prevent sticking.

After turning off the heat, let it cool, place it in a food container and freeze in the refrigerator. Once solidified, cut into rhombus-shaped pieces and arrange on a plate.

Methods and techniques for making hawthorn jelly

1. Since I didn't add a thickener, the hawthorn fruit needs to be cooked until it becomes sticky, relying solely on water and heat.

2. The amount of water should be approximately 5 times the amount of hawthorn fruit. Water cannot be added during the process, so it must be added in full.

3. Cook over high heat and constantly stir during the cooking process.

4. The ratio of hawthorn fruit to white sugar should be approximately 10:1.

5. When cooking hawthorn fruit, do not cover the pot, otherwise the color will not be beautiful.