Luoshenhua, also known as roselle and red peach K, has the effect of lowering blood fat. Luoshen can dry the tea, you can make wine, you can make jam, the jam is sour and sweet.
The lotus flower is cleaned, the petals are planted, and the core is removed. Take warm water, put a little salt, soak the petals with light salt water for ten minutes, and pick up the smell.
Take a casserole, put in a lotus flower, put in a bowl of water, add rock sugar, lemon juice, boil over high heat, cook over low heat, stir constantly, cook until thick.
At the same time, add another pot, put in a cold water, jam bottle to boil and disinfect. This step is very important. After the water is opened, cook for another 15 minutes. Pour the bottle and pour it to control the dry water. The bottle cap should also be in the pot. Hot for 1 to 2 minutes.
When the jam is thickened, immediately squeeze the bottle and cool it. Try to fill it up.
The Luoshen flower itself is sour, so the Luoshen flower jam puts more rock sugar than the general jam. Sugar itself is also a good natural preservative. The step of disinfecting the jam jar is very important. The quality of the disinfection directly affects the shelf life of the jam. Be sure to cool down after bottling. This step also kills the bacteria with the temperature of the jam. Disinfected homemade jams are not a problem in the refrigerator for 2 to 3 months, but should be eaten as soon as possible after opening.