The weather is dry, and it is excellent to make a bottle of clear jam for the fruit tea.
Peel the pears and diced them, add 300g of rock sugar and mix well, and marinate them in the refrigerator for one night.
Pour into the pot, boil over the fire, and remove the froth. After about 10 minutes, the material begins to feel sticky.
Continue to boil over the medium heat, and keep stirring to avoid sticking.
Add a spoonful of maltose in the middle and stir it up. Put another dried osmanthus flower.
Continue to stir until the pear juice is completely turned into pear sauce and serve.
The jam of tea, the sugar can be a little more, and the sweetness of the pear itself is relatively low, I think even if you add 500g rock sugar. Maltose itself has a scent, and the maltose-added jam tastes a bit weird. I think that maltose is simply a jam killer. It varies from person to person. I plan to do it with pure rock sugar next time.