Homemade Cardinal K jam

Materials: 300 grams of fresh Cardinal K flowers, 150-200 grams of rock sugar (can also be replaced with maltose + sugar), 200 ml of water.

Practice:

1. Peel the cardinal flowers, only the outer sepals, the seeds can be saved for soup.

2. Sterilize the glass jars ready to be filled with jam, you can put the glass jars into boiling water for about 5 minutes, and then use them after the water evaporates naturally.

3. Boil water in a pot, add the peeled sepals, and boil for 1 to 2 minutes. (The boiled water is additionally served, add rock sugar is good Luo Shenhua tea.)

4. Remove the sepals, add 200 ml of water and puree with a food processor or soy milk maker.

5. Put the puree into a pot and bring it to a boil over medium heat, then simmer it carefully over low heat, stirring with a spoon as it cooks while adding the rock sugar in small batches, and cook it until the jam starts to bubble, then it's almost done.

6. Fish the jam out carefully and put it into pre-sterilized glass jars.

Tips: Use a stainless steel or copper pot to cook the jam, not an iron pot, because the jam is acidic and will have a chemical reaction with the iron pot. When cooking more sugar can reduce the sour flavor. It is not necessary to overcook the jam as it will gel naturally after a period of time. The bottled jam can be kept in the refrigerator for a long time, and can be kept for a long time by scooping it out with a clean spoon when eating, avoiding raw water.