Recipe: Applesauce
Notes:
The biggest problem with apple jam is the color. I have done it before, but the color is not preserved, and the color is deepened when fried. This time I learned, added lemon, and thrown all the sugar in the beginning, finally control the color on a very fresh color.
Ingredients:
- Apple 300g (1 and a half look)
- White sugar 100g
- Half a lemon
- Water 200 ml
- Liquid pectin 80 ml
Steps:
-
Apple peeled to nuclear cut Xiaoding spare
-
Put in water, add sugar to boil
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Boil in and squeeze in lemon juice, then simmer for about 40 minutes until soft
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Use a hand blender or pour into a food processor to make a mud
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Then pour it back into the pan and stir it until it is thick.
-
Finally, put the liquid pectin into the can.
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