Hawthorn jam with seeds

50 min.
4 servings
Hawthorn jam with stones
tango_cat, stock.adobe.com
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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

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.

Irina Kovaleva
Recipe added:
Irina Kovaleva
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