Hawthorn jam and hawthorn cake(shan zha guo jiang shan zha gao )

Hawthorn jam and hawthorn cake

Introduction:

"Among all fruits, hawthorn has the highest pectin content, followed by green apple, lemon, citrus, avocado and persimmon. Therefore, hawthorn jam is the easiest to achieve thick state. More heating, let pectin concentration higher, that is hawthorn cake! Understand this truth, you can make Hawthorn jam and hawthorn cake at one time without using any additives, including edible gelatin, agar, cabbage, etc., all you do is control the heating time and consistency. "

Production steps:

Step 1: wash hawthorn and cut it in half;

Step 2: pot, add water, no Hawthorn can be;

Step 3: squeeze in the lemon juice, stir well and cook over medium heat;

Step 4: sift the cooked Hawthorn while it's hot - I used a rice washing basin with a large basin under it and squeezed it with a wooden spoon;

Step 5: the puree drips into the basin along the leaky net of the rice washing basin. It feels sticky and difficult to operate. Dilute it with boiled Hawthorn water and then squeeze it. Finally, the peel and core are left in the rice washing basin, and do not use them;

Step 6: get a pot of hawthorn fruit paste;

Step 7: put the fruit paste into the pot again, add sugar and rock sugar, and continue to heat over low heat;

Step 8: keep stirring while heating;

Step 9: stir until a thin paste is hung on the wooden spoon, and draw with your fingers. The paste will not flow and close, and the jam is ready. Take out the jam you need, put it into a heat-resistant container while it's hot, and serve as hawthorn jam.

Step 10: continue to heat the remaining fruit paste until the wooden spoon can hang the paste thickly. The fluidity of the fruit paste is poor, so turn off the fire;

Step 11: put it into a heat-resistant container smeared with salad oil while it is hot;

Step 12: after cooling completely, pour out to make hawthorn cake!

Materials required:

Hawthorn: 600g

White granulated sugar: 300g

Rock sugar: 300g

Fresh lemon juice: 1 / 3 quantity

Note: it's very simple. The most troublesome step is to peel and core the pulp. My squeezing and sieving method can make jam and cake with very fine texture. You can also peel and core the fruit directly to get a complete pulp, which can retain more cellulose, including non water soluble cellulose. It is suitable for jam only. Either way, all you need is a little patience; finally, a long winded sentence: keep the jam and cake refrigerated and eat as soon as possible.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Shan Zha Guo Jiang Shan Zha Gao