1
Boil the medlars
25 minWash the hawthorns and boil in water until soft.
Jam
A deep crimson jam that balances the tart taste of hawthorn, which grows naturally in rural areas, with sugar. A little-known but deep-rooted tradition, this jam adds a different flavor to breakfast tables.
Step by Step
How to make it?
2
Extract the pulp
20 minPass the boiled hawthorns through a strainer to remove the pits and extract the pulp.
3
Simmer with sugar
25 minCook the resulting pulp together with sugar and water over medium heat, stirring frequently, until it thickens.
4
Thicken and jar
10 minAdd the lemon juice and boil for a few more minutes. Important: check the consistency by dripping some onto a plate; fill sterilized jars while boiling hot and seal them.
Reminder
Important: Removing the small, hard pit from hawthorn takes time; lightly boiling the fruit and passing it through a sieve makes the job easier. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool, dark place.
Editor's Note Editörün Notu
If you pick the hawthorn before it's fully ripe, the jam turns out more tart; you can increase the sugar to taste. A pinch of cinnamon adds a warm aroma to the jam.
Admin DadaGastro · verified in test kitchen
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