Hawthorn wash and dry on a towel. Then remove the stalk and the remains of the flower.

Make syrup from the count of water and sugar. Pour syrup hawthorn and leave for 10-14 hours to soak.

Very convenient to put a brew in the evening and in the morning to cook. On slow fire bring the contents to a simmer and cook until tender. I have jam cooked in two basins: one added vanillin and citric acid, and secondly, the thinly sliced orange. In the process of cooking hawthorn change color, becoming Golden yellow. The readiness of the jam were determined according to the straw. To do this, dripping syrup on a clean saucer, after thirty seconds the tilt the saucer-if the drop does not flow - the jam is ready.

Ready jam pour sterilized by banks and dry. Store at room temperature.