Apple Jam

Name: Apple Jam
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Red Fuji Apple; 35g Green lemon juice; 320g crystal sugar; 150ml Cold water

by Mingyue Dance Tsing Yi

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Because no additives are added, it can only be stored for more than one month without opening the lid.
When choosing apples, be careful not to choose apples that are too fruity, because apples will emit a clear fragrance when they are ninety-five percent ripe. When the fruity fragrance is too strong, the apples are already overripe and it is not easy to cook pectin. "

Ingredients

Apple Jam

1. Prepare materials.

2. Rinse the apples and drain the water.

3. Peel, cut and core, and chop part of it into fine pieces.

4. Cut half of the apple into 0.5 cm small dices.

5. Put the apple and rock sugar into the container.

6. Pour in lemon juice.

7. Cover with plastic wrap after mixing well.

8. Put it in the refrigerator for 10-12 hours, take it out every 3-4 hours and mix well.

9. After refrigerating, if the sugar water does not cover the fruit after the rock sugar melts, add no more than 150ml of water. Pour into a stainless steel pot. After the high heat is boiled, turn to low heat to keep it boiling, stirring occasionally.

10. Remove scum.

11. After boiling the water in another pot, rinse the jam jar with cold water and put it in a boil for 5 minutes to sterilize. Take out the inverted button to control the moisture.

12. Keep stirring until the jam is concentrated to 1/2, continue to cook on low heat until it is thick and then turn off the heat. Put the jam into the jam jar while it is hot and pour it, and put it in the refrigerator after 30 minutes.