Hawthorn jam with seeds

Hawthorn jam is the simplest culinary jam recipe that I remember since childhood. Hawthorn jam is not very sweet, but incredibly delicious. A little sourness and just a unique flavor do not allow the jam to linger in the jars – I myself eat a bunch of jam in just a couple of days. You can't think of a better meal for dessert and it's nice to serve such jam with tea.
Hawthorn should be washed, cleaned of legs and spoiled fruits and dried. And while the berries are drying, we begin to cook the syrup. Fill the sugar with water and cook over low heat until the sugar completely dissolves. True, the syrup will burn if it is not stirred constantly, so I do not advise moving far from the stove.
If the syrup is ready, pour the hawthorn into an enameled basin and pour the syrup. You don't have to disturb the jam for the next 10 hours. And after that, just add a pinch of citric acid and vanillin and cook until tender. As soon as the aroma of jam floats around the house and acquires an oily ebb, the jam is ready. You just need to let it cool down.
Actually, hawthorn is a medicinal plant. So hawthorn jam is a terribly useful delicacy, even if there is jam with toast and sweet tea.