Ingredients: 2 apples, sugar, 50g water.

Step 1. Peel 2 apples and cut them into small pieces.

Step two. Put a little water. If the apple is watery, don't put it. Pour in the sugar, bring it to a boil, and turn down the heat.

Step three. Cook the apples until they are soft, and coat them with sugar juice. Collect juice and turn off the fire for about half an hour.

Step four. After cooling, pour it into a cooking machine and beat it into fine applesauce. If you like granules, you can mix half of the big fruit paste with the rest of the big fruit granules.

Precautions:

1, be careful not to use rotten fruit, and the fruit weight shall be subject to peeling and coring.

2. Generally, jam is made according to the ratio of 1 pulp plus half sugar (the amount of sugar can also be halved, and the same amount of maltose can be added). The amount of sugar can be appropriately increased or decreased. Sugar can thicken jam, and sugar is a good preservative. Too little sugar will shorten the shelf life. If the amount of sugar is moderate, the quality of jam can be maintained for more than 6 months after good disinfection. If it is a fruit with less water content, such as apples and pears, you can add half of water.

The pot for boiling jam should be acid-resistant. Blueberries and hawthorn can't be cooked in an iron pot or aluminum pot.

4, pay attention to keep stirring when cooking, it is best to use a wooden spoon.

5. It is best to use a glass container for jam, boil water for 5- 10 minutes, disinfect and dry it before use (don't wipe it with a towel).

6. Put the jam into the container while it is hot, cover it tightly, turn it upside down, and air it to room temperature with the bottle mouth facing up (this can prevent air from entering and vacuum the bottle). It's best to keep it in the refrigerator.