Apple 900g
Sugar 300g
Icing sugar powder 100g
Lemon 1pc
How to make apple jam step by step
1
Wash the apples. Peel with a peeler:, soak in lightly salted water. (To prevent oxidization and blackening)
2
Wash the apples. Peel with a peeler:, soak in lightly salted water. (To prevent oxidization and blackening)
3
Core.
4
De-core.
5
Operation completed, immediately put into light salt water to soak.
6
Operation completed, immediately put into light salt water to soak.
7
Cut into cubes, still finished immediately into the light salt water to prevent discoloration.
8
Chopped diced, still finished immediately into light salted water to prevent discoloration.
9
Scoop out the diced apples.
10
Lift out the diced apple.
11
Place in a container with sugar.
12
Place in a container with sugar.
13
Squeeze the lemon juice into it, it's better if you have squeezed juice! Stir well and marinate for about half an hour.
14
Squeeze the lemon juice into it, a squeeze would be great! Stir well and marinate for about half an hour.
15
Place all the ingredients.
16
Place all the ingredients.
17
After marinating for half an hour, I noticed that a lot of juice came out.
18
Mix well and marinate for about half an hour.
19
After marinating for half an hour, noticed that a lot of juice came out.
20
Strain out the apple juice.
21
Pulverize it in a food processor.
22
Pour the pureed apples into a loaf tin and add the icing sugar.
23
Turn on the jam function of the bread machine.
24
When fully heated, take a little of the juice and add it to the cornstarch, stir well and slowly add it to the jam.
25
Work completed.
26
Spoon out and check if the consistency is to your liking.
27
I felt it was a bit thin, so I worked another jam program.
28
Simmer the jam and serve it in clean (sterilized by boiling water and dried) jars. When serving, dig in with a clean spoon, not sticky raw water or saliva, which can easily spoil.
Tips
1, apple peeling is easy to oxidize and turn black, after the operation, immediately into the light salt water.
2, diced apples will come out of a lot of water after being marinated in granulated sugar, so if you want a sticky applesauce, pour it all out, or if it is slightly thinner, leave a little juice.
3. Because the poured juice contains sugar, divide the sugar into two parts and use one part to marinate the apples. After the juice is poured out, then put another part of the powdered icing sugar (processor whipped into powder), the taste of icing sugar is better than granulated sugar.
4. Apples have a high water content, so you can save time by simmering them in a pan beforehand.
5, there is no bread machine, you can directly use a non-stick pan to complete, low heat, constantly stirring can be.