I prefer to use hawthorn with pits for this recipe because it adds more texture and flavor. This jam can be used as a filling for cakes and pies or smeared on toast for breakfast – yes, whatever.
Ingredients
- Hawthorn - 1 kg
- Water - 300 ml
- Sugar - 1 kg
Step-by-step cooking recipe
Boil water with sugar and boil the syrup for 5-7 minutes.
Pick the hawthorn and put the berries in boiling syrup.
Bring to a boil again and cook the jam for about half an hour on low heat.
Roll it up in sterile jars.
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