Picking up a fragrant autumn day, a fresh and elegant candied pear. A blossoming fragrant flower is held in the palm of the hand, because I can't bear this fragrance to dissipate with the passage of time, so I started to cook this jam and let this fascinating leisurely fragrance flow between the lips and teeth.
Wash the jam jar, put it into the pot, add water to touch the bottle, boil for 10 minutes, turn off the cap and put it into the pot, continue disinfecting for 10 minutes;
Take out the drained water and pour the jam jar;
Wash the lemon, cut and juice, take 10g, spare;
Wash and peel the pears, cut off the nucleus, cut into pieces, mix the pear, lemon juice, cold water and rock sugar in a glass basin, mix well with plastic wrap; put in the refrigerator for 10~12 hours, each Take it out for 3~4 hours to stir it once;
Take out from the refrigerator, pour it into a copper pot and heat it with medium and small heat and stir it from time to time;
Remove the juice after boiling;
Add osmanthus, continue to cook until the pears become transparent, and the jam becomes thick and the fire is turned off;
Put the jam into the bottle, cover the bottle cap and heat it upside down. After 30 minutes of indentation, wash the bottle body, leave it at room temperature for 3~7 days and then put it in the refrigerator for refrigeration;
The finished jam can be applied to the toast slices and the delicious taste is on the tip of the tongue.....
1. Cooking skills: Avocado is a fruit that is easy to produce oyster sauce. Especially after adding osmanthus, it will pick up the oyster sauce and be carefully removed to avoid affecting the taste of the jam. 2. Taste and add points: If you don't like the graininess of sweet-scented osmanthus, you can use the filter tea bag to put the osmanthus in the pot, then put it in the copper pot and cook it, and pick it up before turning off the fire.