Hawnthorn jam is mainly prepared in Ordubad and Julfa regions.
First of all, hawthorns are stripped off their stalks and washed well. Sugar and water are added and it is cooked at a low heat. Cooking process should be repeated 4 or 5 times in order to make the seeds soften. Near the end of cooking the leaves of etirshah (cranes bill) are added to give the pleasant smell.
Ingredients: 1 kg hawthorn, 1 kg of sugar, 2 litres of water, 3-4 leaves of cranes bill.
Translator: Nubar Hussein