material
"Apple 700g", "sugar 300g", "lemon juice 1 piece", "maltose 1 tablespoon",
method of work
1: Peel the apple and cut it into filaments or dices. Add a lemon juice.
2: Add sugar, turn on a small fire and stir patiently and carefully to make it boil, soften and collect juice.
3. At first, the apples will come out of water, and the soup looks a lot.
4: Add a tablespoon of malt extract and stir to continue to cook slowly. (If there is no malt extract, it can also be omitted. )
5: After about 20 minutes, the apple juice will be slightly dried. Remember to stir with fire to avoid burning, and don't collect the soup too dry.
6: Put it into a clean glass bottle while it is hot, and cover it with inverted buttons to keep it in vacuum for a long time.
7: Rub it on the slice of bread.
8: Finished product
Method 2: Passion applesauce.
material
"6 -8 apples", "3 passion fruits", "rock sugar 150g", "maltose (saving) 30g" and "water (saving) 50CC".
method of work
1: Wash passion fruit, and take out the fruit granules and soup.
2. Wash the apples, peel and remove seeds, and cut into small pieces.
3: First, cook the apple+rock sugar+water on low heat for 30 minutes.
4: Add passion fruit and maltose, and continue to cook until the apple is ripe and the juice is drained for about 9 minutes (about 15-20 minutes).
5: Prepare bottles, put them in cans after cooling, and put them in cold storage. Or the glass bottle is sterilized with hot water and then dried, boiled and bottled while it is hot, sealed and placed upside down, and can be placed at room temperature before being unsealed and refrigerated after being unsealed. Application of jam: you can put toast and cake in it, pour it on cheese and file ice, make tea directly, make fruit tea, etc.
Practice 3, pineapple applesauce
material
One pineapple, one apple, one lemon, two granulated sugar, half the amount of commercially available sugar, and three bottles of glass containers (commercially available glass bottles of pickles and melons).
method of work
Preparation materials:
1. Peel the pineapple, remove the middle core, and cut the remaining pulp.
2. Divide the whole package of two sugars in half first, that is, 1/2. 1+2 Mix the two, stir the water and put it in the refrigerator for one night.
Start making:
1. Lemon squeezes out lemon juice.
2. Peel and dice the apple. Last night, the sugar-sweetened pineapple was heated to white bubbles with medium heat. 1+2 was put in with the remaining sugar, and then it was continuously stirred, with the strength and speed not sticking to the pan.
3. When the jam starts to smell and bubble frequently, turn to low heat and continue to stir until the color is slightly darker. When the taste and consistency are what you want, turn off the heat and put it into the container.
Practice 4, homemade applesauce
material
There are countless apples. Because there is no sugar added, choose the sweetest apples, 1-2 lemon squeezed juice.
method of work
1, apple (peeled or not) peeled, sliced, put into the pot with lemon juice, and cook over high heat 10 minutes or so.
2. Beat the soft boiled apples with a stick blender. The traditional practice is to cook apples until they are very rotten, usually for at least 45 minutes, and then pound them manually. This method of cooking only for 10 minutes shortens the cooking time, which is convenient for the machine to smash apples and minimizes the loss of nutrients;
3. Bottle and store in the refrigerator. If you want to ask me how long I can keep it, 1 month is no problem, but two large bottles like this are usually destroyed within two weeks;
4. Enter the eating mode. Sprinkle some nuts and eat directly. It smells good! Nuts contain different healthy fats, as well as vitamin E and zinc.