Recipe: Jasmine green apple jam

Home Cooking Recipe: Jasmine green apple jam

Notes:

Autumn is an enviable golden harvest season. In the 100 orchards, the output of apples is the highest in the world. Apple is one of the world's four major fruits. Its nutritional value is high, rich in sugar, protein, fat, crude fiber, carotene, vitamins, iron, calcium, phosphorus, potassium, naringin, sorbitol, pectin and so on. The health effects of apples are multi-faceted. The fruit acid can protect the skin and help to treat acne and age spots. Children often eat apples, which can promote brain development and enhance thinking and memory. People with high blood pressure often eat apples, which can lower blood pressure. People who have constipation often eat apples, which can be laxative.

Ingredients:

Steps:

  1. Home Cooking Recipe: Peel the washed apples and cut them into lumps, then add them to the juicer and add water to form a mud.

    Peel the washed apples and cut them into lumps, then add them to the juicer and add water to form a mud.

  2. Home Cooking Recipe: Lemon juice is squeezed out. Put the smoothed puree in an acid-proof pot and add lemon juice to boil over medium heat.

    Lemon juice is squeezed out. Put the smoothed puree in an acid-proof pot and add lemon juice to boil over medium heat.

  3. Home Cooking Recipe: Turn into a small fire and add maltose to continue cooking. After fully dissolved, you can join Ronglihua.

    Turn into a small fire and add maltose to continue cooking. After fully dissolved, you can join Ronglihua.

  4. Home Cooking Recipe: Continue to cook until it is slightly thick, add fine sugar, and boil the sauce to a thick

    Continue to cook until it is slightly thick, add fine sugar, and boil the sauce to a thick

Tips:

1, sugar is the best preservative. If you can not eliminate as soon as possible, do not lose too much sugar. 2, lemon can increase the color and flavor of the jam. 3, the jam should be hot and canned immediately after the pan. The temperature after filling the tank must not be lower than 85 °C. After sealing, put it in boiling water or steam at 100 ° C for about 20 minutes to sterilize, then cool and dry the can body.


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