Hawthorn jam for winter

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. It is better to use fresh hawthorn, or to collect it immediately before making jam. Make sure that the berries are clean, without knots and leaves. I use white sugar, but if you want to give the finished jam a caramel flavor, you can also take brown sugar. Cinnamon and vanilla can be used ground, or you can take a vanilla pod and a cinnamon stick - the flavors will be amazing.

2. Step 2:

   

   For cooking jam, it is best to use a saucepan with a thick bottom so that nothing burns. Pour water into it, add sugar and bring it over low heat until the sugar is completely dissolved.

3. Step 3:

   

   Add cinnamon and vanilla sugar to the syrup, bring to a boil and remove from heat. You can also use other spices and seasonings. Ginger and nutmeg will be very appropriate.

4. Step 4:

   

   Wash the hawthorn well, remove the stalks and remnants of the hawthorn flower. We will cook jam with bones. And, to be honest, I can't even imagine how you can remove them from this berry. But in winter it will be fun to spit out these bones.

5. Step 5:

   

   Put the berries in the boiled syrup and leave for 12 hours. The time can vary from 10 to 24 hours.

7. Step 6:

   

   See how the hawthorn berries have changed color. They became some kind of yellow-orange.

8. Step 7:

   

   Bring the jam to a boil and cook on low heat for 30-35 minutes. Readiness can be determined by drop. Drop the syrup on the saucer, if after a minute the drop does not drain from the inverted saucer, then the jam is ready.

9. Step 8:

   

   Scald the jars with boiling water or sterilize in the microwave, boil the lids. Spread the jam on the sides, close tightly or roll up. Such a blank is stored in an ordinary apartment.

10. Step 9:

    

    In winter, such a treat will not leave anyone indifferent. In addition, it is also very useful. Have a nice tea party!