Method 1:

Materials: three apples, one cup of water, sugar, honey

Methods:

1. three apples, peeled and cut into small pieces into the pressure cooker to add a cup of water, cover the lid and the exhaust valve, open fire.

2. Hear the pot began to z gas to turn small fire, 15-20 minutes off the fire.

3. Wait for the gas all exhaust open the lid, add the right amount of sugar and honey, open high heat, collect the juice at the same time with a spoon crushed apple.

4. and other saccharine are juice collected, cooled and bottled, sealed in the refrigerator can be stored.

Method 2:

Materials: 40g of cream, 200g of diced apples, 1 tsp of cinnamon, 15g of sugar, 5g of brandy

Practice:

1. Put the cream into a saucepan and heat it up so that it melts.

2. Pour the diced apples into the recipe 1 and mix well.

3. Add cinnamon, powdered sugar, and brandy, and sauté until the water runs out.

Method 3:

Ingredients: 600 grams of red apples, 150 grams of maltose, 1 sugar, 1 lemon, 500 cc of water

Methods:

1. Wash the lemons and squeeze the juice out of them.

2. Wash the red apples, scrape off the wax on the surface, then rinse carefully with water, then peel the apples, remove the cores and cut the flesh into cubes. As the apple flesh is easy to brown, it can be soaked in salted water or sprinkled with lemon juice first to prevent discoloration.

3. Put the apple skins into an acid-resistant pot, add water and cook over medium heat until the skins turn white and the juice is slightly red, then remove the skins, add the diced apples with the lemon juice to the pot, and bring to a boil over medium heat.

4. Reduce the heat to low and add the maltose and continue to simmer, stirring constantly with a wooden ladle.

5. Once the maltose is completely dissolved, add the granulated sugar and continue to cook until the sauce thickens.

Method 4:

Materials: 800g of apples, 100g of water, 150g of sugar, 150g of maltose, 1 lemon

Methods:

1. Wash the apples, remove the skin and core, and cut them into small pieces.

2. Put it into a blender, add water and puree it.

3. Put the apple puree into an acid-resistant pot and add sugar to cook and melt.

4. Cook and stir over low heat to allow the water to evaporate.

5. Add the maltose and continue to simmer.

6. Finally, add lemon juice.

7. Simmer until the sauce thickens.

8. Immediately put into a sealable glass jar and invert to cool.

Tips:1. Sugar is a good natural preservative, the amount of sugar can be increased or decreased according to your own taste when making jam, but it is best not to be less than 1/3 of the total amount of fruits, the amount of sugar is too little is not conducive to the preservation of the jam. Maltose is nutritious and has a special flavor, but the sweetness is only 1/3 of sucrose, if you don't have it, you can replace it with granulated sugar.

2, apple is itself a sweeter fruit, the addition of lemon can increase the aroma and acidity of the jam, so that the flavor of the jam is better.

3, jam well while hot bottling, and then inverted can further prevent the entry of air, is conducive to the preservation of jam.

Method 5:

Materials: 2 apples, 1/2 lemon, 37g rosehips, 500cc water, 260g sugar, 3/2 tsp jelly powder, a little lemon zest

Practice:

1. Wash the apples, remove the skin and the core, and cut them into small dices. Wash and juice the lemons, and cut the lemon peel into thin strips. Mix the jelly powder with 3 tablespoons of water. Put the roses into a stainless steel pot, add water and cook over medium heat until boiling

2. When the pot comes to a boil, stir the roses and cook until the flowers are soft and the color of the broth turns darker.

3. Remove the whole flowers from the pot of Method 2 through a colander, leaving the rose broth and a few broken petals behind

4. Add the diced apples to the remaining sauce from Method 3 and stir to combine well

5. Add the sugar to the pot of Method 4, and cook, stirring, for about 15 minutes over medium heat

6. When the time is up, reduce the heat to low and pour in the jelly powder and stir quickly with a wooden ladle until smooth

7. Cook the sauce until it thickens, then add the lemon juice and lemon zest and stir until smooth

8. Cook for 10 seconds, then remove from the heat and put the jam into glass jars while it's still hot. Then put it into the refrigerator to keep it cold.

Method 6:

Materials: 600g of green apples, 4g of dried jasmine, 150g of maltose, 120g of granulated sugar, 1 lemon, 100cc of water Directions:

1. Wash the lemons and squeeze out the juice.

2. Peel and core the washed apples and cut them into chunks, then put them in a juicer and add water to puree them.

3. Put the pureed apples into an acid-resistant pot, add lemon juice and bring to a boil over medium heat, then reduce the heat to low and add maltose and continue to simmer, stirring constantly with a wooden ladle.

4. Once the maltose is completely dissolved, add the jasmine and continue to cook until the sauce is slightly thickened.

5. Add the sugar and keep stirring with a wooden ladle until the sauce thickens.

Method 7:

Ingredients: 600g of red apples, 4 cinnamon sticks, 150g of maltose, 100g of granulated sugar, 1 and 1/2 lemons, 100cc of rum

Methods:

1. Wash the lemons and squeeze out the juice; peel the apples, remove the cores, and cut them into cubes.

2. Place the diced apples in an acid-resistant pot, add the lemon juice, rum and cinnamon stick and bring to a boil over medium heat.

3. Reduce the heat to low and add the maltose and continue to simmer, stirring constantly with a wooden ladle.

4. Once the maltose is completely dissolved, add the granulated sugar and continue to cook until the sauce thickens, then remove the meat from the heat.