I started to make jams from the "Handmade Jam of the Blue Ribbon Dessert Chef". Since then, the apple plum sauce is the jam I made for the first time. It is also the jam I have cooked the most. It is simple and delicious. Whether it's with yogurt or bread, it's a great, slightly sour taste, sweet and delicious jam N street, ok!
Wash apples and plums, peel and dig the core, and cut into pomegranate seeds
Put apples, plums, sugar, lemon juice and plum kernels together in the pot, waiting for the sugar to melt
Place the pot on the stove, add water, boil over high heat, remove the floating material and foam on the surface, and boil until it begins to thicken.
When the apple and the plum are cooked to be transparent, the water is reduced and the texture is sticky. Add apple pectin, stir evenly, continue to cook for about 5 minutes, turn off the heat, and cook.
1. The jar is the first choice to seal the glass bottle, and it must be cleaned and disinfected. The method is very simple: put the washed bottle into a clean and oil-free pot, add water to the bottle, cook until it boils for about 10 minutes, turn off the heat, remove the bottle while hot. The inverted buckle is dried on the kitchen paper or a clean rag. 2. The amount of plum can be adjusted according to personal preference. The original recipe uses only plum kernel (25g), but I found that the jam after adding plum meat is easier to cook. The color is more sweet and sour. 3. The apple pulp is a yellow transparent texture, but the plum is turned into a magical red color. Although I have never cooked the original red color, the orange is very similar. Good-looking, very appetizing~~4. In fact, jam is not only used to match cake bread, summer can be directly cold water, add a few pieces of ice, cool artifacts~~~