“Most fruits can be made into jam. Homemade jam usually adds sugar, lemon juice and honey as additives. Sugar and honey are both good preservatives and also play a role in preserving freshness. , commonly added sugars are: white sugar or rock sugar or maltose, or use only one of them, or use two of them together, and add it according to the type of jam
Lemon juice is a good flavoring. Adding lemon juice to meat can eliminate the fishy smell and promote the meat to absorb the flavor earlier. For example, adding a little lemon juice to vegetables with strong smells such as onions can reduce the odor. The function of lemon juice is to adjust the acidity. , such as fruits with sour taste, such as hawthorn, do not need to be added.
Don’t worry, there are no additives in the jam you make. You can enjoy it by yourself, eat it with bread, or add it to drinks or boiled water. , the flavor is particularly beautiful, you can also give it as a gift to relatives and friends, and share the sweetness with more people.
Add some sweetness to your life by yourself in your spare time, and you will gain more happiness from it. Honey."
Ingredients Details
Main Ingredients
3 Green Apple Ingredients
Appropriate amount of honey
Appropriate amount of rock sugar
Half lemon juice
Sweet taste
Sauce process
It takes several hours
Easy level
How to make green apple jam
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1
Ingredients picture
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2
Wash the lemon and peel off the skin (do not use the white part);
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3
Cut the lemon peel into fine dices and set aside;
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4
Cut the green peel Peel the apples, cut them into pieces, and soak them in light salt water with the apple core to prevent oxidation and blackening;
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5
Filter out the water from the soaked apple chunks and add an appropriate amount of rock sugar;
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6
Mix the rock sugar and apple chunks evenly and set aside 30 minutes to facilitate the release of pectin;
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7
After half an hour, the rock sugar has dissolved a lot, see When the pectin is released;
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8
Pour the green apple cubes and rock sugar water into the pot, and add 2 bowls Water, the amount of water depends on the amount of apples;
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9
Place the pot on the induction cooker and bring to a boil over high heat. Cook over low heat;
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10
After about half an hour, you will find that the apple pieces have absorbed enough water and the color has changed. Change, it looks a bit transparent;
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11
Take out the apple core and discard it, then use a wooden shovel to crush the rotten apple pieces, slowly stir until all the apple pieces are crushed into puree;
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12
Add the prepared lemon cubes and stir to disperse ;
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13
Squeeze in the juice of half a lemon and spread it out. At this time, simmer over low heat and keep stirring. Stir to prevent the jam from sticking to the pan.
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14
Stir until the water evaporates and the jam becomes sticky. Hand stirring is very helpful When it is big, it means that the jam is ready. Use a wooden shovel to scoop up the jam and turn it upside down. If the jam hangs on the wooden shovel, it means that the jam is ready. Turn off the heat. When the jam warms to 30 degrees, add honey and mix well.
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15
Add the applesauce into a glass bottle that has been boiled in boiling water and dried, and it will be 80% full. ;
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16
Add a spoonful of honey to the jam
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17
Cover it with plastic wrap, seal it tightly, put it in the refrigerator, and scoop it out with a clean spoon when eating.
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18
The jam is delicious, but the pot is difficult to clean. In fact, there is still a lot of sauce stuck to the wall of the pot after the sauce is boiled. It's a pity to wash off the juice. You can add a cup of boiling water, shake the pot gently, and dissolve the sauce stuck to the wall of the pot into the water. You can add a bag of green tea or black tea or lemon slices, and then boil it for a while, and it will become delicious. Tea drinks.
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19
I added a lemon slice to make lemon apple tea
Tips
1. It is said that apple peels are nutritious, but today’s apples are too waxy, except for homegrown ones. Therefore, it is recommended not to use the peel when eating apples or making jam, but the core of the apple can be used. , you can boil the apple peel and apple core together, and finally take them out and discard them.
2. You must be patient in the later stages of cooking the jam. It takes a long time. I cooked it for an hour this time. In addition, you need to keep stirring with your hands, otherwise it will be easy to burn the pot.
3. The raw materials and pots for making jam should not be stuck with oil. The glass bottles containing the jam should be boiled in boiling water, sterilized and dried in advance. No moisture should be left, otherwise the jam will be easily damaged if it comes into contact with raw water.