Add hawthorn berries into a large pot and rinse several times with tap water.
Add water to cover the hawthorn berries. Sprinkle salt over the water and mix well. Let sit for 5 to 10 minutes, in order to clean the fruit thoroughly.
Rinse with tap water again. Transfer to a colander to drain. Set aside until the berries are dry.
To prepare hawthorn berries, use a knife to cut the fruit in half against the seed. Hold each piece of the fruit with both hands and gently squeeze and pull until the fruit separates in half. Use the knife to gently pry the seed out. Use the knife to cut off the tough end of the bottom. Set aside and prepare the rest of the hawthorn berries in the same way.
(Optional) If you are using multi-crystal rock sugar, the sugar might come in large chunks. To break it into small pieces (so they dissolve better), place rock sugar into a paper (or plastic) bag and hit it with a small hammer (or the back of a cleaver).
Transfer all the hawthorn berries to a large pot. Spread rock sugar on top.
Bring 1.4 liter (1.5 quarts) water to a boil. Let it cool for 5 to 10 minutes.
Pour the hot water over hawthorn berries and give it a quick stir with a ladle. Cover and place the pot in a cool place for 24 hours (or place in the fridge after it cools enough to do so).
When the hawthorn juice is ready the next day, use a ladle to mix again. Transfer the juice and hawthorn berries into clean airtight jars (you can refer to this article about how to sterilize jars).