Hawthorn jelly is made from the fruit of the Chinese hawthorn. Chinese hawthorn is just one of the many species in the hawthorn group of fruits. It is found mainly in China and Korea.
Chinese hawthorn is a small fruit, about the size of a small crabapple. It is red and dotted with numerous small light brown spots. There are four to five odd shape seeds, clustering mostly in the center of the fruit. It can be eaten out of hand. It has a mealy texture and tastes slightly bitter and sour. The skin is edible but it is even more bitter. There are also the sun-dried, slices of haw which are used in drinks or cooking.
Hawthorne is used in Chinese medicine to address food stagnation with accumulation including indigestion, abdominal distention, abdominal pain or diarrhea. It is particularly useful for stagnation due to overindulgence in meat or greasy food. Hawthorne has recently been found to benefit hypertension, coronary artery disease and high cholesterol.
May flower hawthorn jelly is a lovely, simple hawthorn jelly recipe that you can have at any time after you have made. Make it now and you’ll be in time for giving it away as presents to your beloved.
Ingredients: 500g hawthorn
Seasoning: water; 300g white sugar; some may flower
1. Wash and clean hawthorn, get rid of seeds. Add hawthorn into the wok, add water, and then cook hawthorn until tender.
2. Then add hawthorn into a food processor, beat into a mash. Then use sieve to filter.
3. Finally get fine and delicate hawthorn mash. Then put mash into the wok again, add white sugar and may flower.
4. Mix without cease while cooking until the mash becomes dense, hawthorn looks a bit black and the shovel is hard to mix. Switch off the heat.
5. Add a bit oil into the glass utensil, then add hawthorn onto the glass utensil. After cooling down, cut the hawthorn jelly into slices.