Materials?
Two apples
One lemon (large)
350 grams of rock sugar
Appropriate amount of water
Super delicious sweet and sour applesauce?
A lemon is juiced and seeded for later use.
Peel and dice the apple+half lemon juice+half chopped lemon peel (try not to have the white part of the lemon peel, otherwise it will be bitter). The lemon peel is used to add flavor to the jam. The aroma of lemon comes from the lemon peel instead of lemon juice, which is one of the secrets of delicious applesauce. Be sure to add lemon peel.
Rock sugar, sugar and white sugar can be used. I use yellow rock sugar. When making jam, you must have a large amount of sugar to produce pectin. You can't reduce sugar in this step, otherwise the sauce will be thin.
Start making diced apples, lemon peel and lemon juice. After putting them away, add a proper amount of water. The water is just the last fruit of the apple.
Never have too much water, okay? The apple will spill some water and fire.
Boil over high heat and turn to medium heat until the apples are soft, about 5 minutes.
Add sugar (don't be afraid that too much sugar will be too sweet, and the remaining half lemon juice will be put in the later step to adjust the taste)
Boil all the time on medium heat, which is the state of boiling just after adding sugar.
When it becomes slightly sticky, add the remaining half lemon juice and taste it. If you like it sour, you can add lemon juice and adjust the sweetness and sourness according to your own taste.
Cook until the bottom of the pot can be seen by turning it with a shovel, and then turn off the fire. The viscosity of the jam made in this state is just right.
Put it in a water-free and oil-free container at room temperature and put it in the refrigerator for the night. This step is to make the jam sticky and stereotyped, and it can't be omitted.