jam with fresh lemon juice will taste better, but it is also beneficial to mixing. If dried lemon is added, it is really incomprehensible! In the process of making jam, a certain amount of lemon juice will be added. Lemon juice acid is rich in vitamins and citric acid, and this acid has a strong antibacterial effect, and it can be used as an additive in jam, and it is also a pure natural additive, which can increase the shelf life of jam. The main component of vitamin C tablets is vitamin C, which is not acidic and cannot be replaced.

And in essence, lemon is a fruit, and vitamin C tablets are health care products, which are two completely different items. Therefore, you can't think that lemon can also fill vitamin C, and the two can replace each other. Can be replaced by hawthorn fruit, sour orange and other fruits. Lemon juice is often needed to make jam. Because sweet fruit is selected, lemon is needed to adjust the acid value. Because the jam is not easy to go bad after lemon juice is put in, and because the citric acid contained in lemon has pure natural sterilization and anti-corrosion effects, the storage time of jam can be increased; Because of the aroma of lemon, adding lemon to jam can improve the aroma and smoothness of jam fruit.

hawthorn fruit, sour orange, etc. taste sour and contain vitamin C and its fruit acid skin-changing ingredients. When there is no lemon in jam, hawthorn fruit, sour orange and other fruits can be used instead. Experience of applesauce practice: the fruit must be salted with sugar first, and no water is added when the jam is cooked. All the water in the fruit should be boiled until the jam is sticky, and a little gelatin powder is added to enhance the layering. No gelatin powder can be replaced by a pack of QQ sugar. Sealed containers should be comfortable and free of water and oil.

Jam should be familiar to people who like special food, especially with sandwiches, which is very good. The apples are washed and peeled. If there are materials, the machine can slice them and crush them with a wall-breaking machine, and then boil them in a pot. You can slowly boil them with rock sugar and white sugar. If there are sweet-scented osmanthus sugar, you can put some fresh ones, and the sticky ones will be stored in bottles. Wash the apples and hawthorn fruit, remove the core inside, cut the apples into pieces and put them in the pot together with hawthorn fruit, then put appropriate water, stew them on the fire, put some old rock sugar, put them in a pot, cover them and eat them at any time. The hawthorn applesauce made in this way is quite delicious.