How to make Sydney Lily Jam

1. Use Sydney pears (ya pears are also acceptable). If you don’t care too much, you can also use other varieties of pears.

2. Fresh lilies, I used a pound of them this time. Lily is also good for nourishing the lungs.

3. Peel and core the pears, and cut into small pieces

4. Peel and wash the fresh lilies.

5. Mix the pears, fresh lilies and rock sugar evenly, cover with plastic wrap and refrigerate overnight (more than 8 hours). This step is to better separate out the pectin.

6. You can see the next day that the water has been pickled.

7. Pour it into the pot and turn on the heat. The jam is ready to cook. (Note that you must not use an iron pot when making jam)

8. After boiling, reduce the heat to low and simmer slowly, stirring frequently to prevent sticking to the pot.

9. While boiling, the cleaned jam bottle can be boiled and sterilized at high temperature on the other side

10. Boil for 5 minutes and take it out while it is still hot. The high temperature of the bottle itself will The water has evaporated.

11. Since pears contain more water, the cooking time will be longer. When the bubbles in the pot become very thick, add the juice of a whole lemon.

12. Continue to simmer, the soup will be very thick at this time, you need to keep stirring, otherwise it will be mushy at the bottom. It took me about 1 hour to cook this jam.

13. Use the spatula to pick up some jam and you will see it is very sticky. This means that the jam is ready. Turn off the heat, put the sterilized jam bottles into them while they are still hot, and turn the jam bottles upside down to create a vacuum seal. Let cool and then refrigerate.

14. Use an oil-free and water-free spoon when eating.