I always wanted to make cherry blossom jelly. When I first tried it, the ratio of water to white jelly was not well mastered, and the jelly was not very transparent. So I didn't give up trying many times until I finished the slightly satisfied work! After the jelly is cooled, add honey, jam, or brown sugar, and cool the Q-bomb. The focus is on making your own healthier and more delicious! How else can the jelly be more delicate and transparent? Let me share it! !
Raw material preparation!
Take a few salted cherry blossoms and soak them in boiling water to let the flowers bloom. Carefully clean.
Pour the white powder into the container!
Add 100ml of water to stir, use the egg beater to send evenly, or directly pour the white cool powder into the juicer and add water to evenly. The finer the hair, the more transparent it is!
Add 1.2 liters of water to the pot and pour in a white powder that is evenly stirred!
Heat over medium heat, while heating, stir evenly with the spoon in the same direction, can't stop! Turn off the heat after boiling until it is boiled!
Pour 1/4 of the jelly solution onto the mold.
Add cherry blossoms or fruit pieces you like.
Fill the mold with jelly solution, let it cool down and put it in the refrigerator for 2 hours.
Finally, press the jam on the individual, brown sugar, honey can be eaten!