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.
Apple peeled to nuclear cut Xiaoding spare
Put in water, add sugar to boil
Boil in and squeeze in lemon juice, then simmer for about 40 minutes until soft
Use a hand blender or pour into a food processor to make a mud
Then pour it back into the pan and stir it until it is thick.
Finally, put the liquid pectin into the can.