Apple Jam
1.
Wash the apples. Peel the skin with a peeler: soak it in light salt water. (Prevent oxidation and blackening)
2.
Wash the apples. Peel the skin with a peeler: soak it in light salt water. (Prevent oxidation and blackening)
3.
Enucleated.
4.
Enucleated.
5.
After the operation is completed, immediately immerse it in dilute brine.
6.
After the operation is completed, immediately immerse it in dilute salt water.
7.
Chop the cubes and put in light salt water immediately to prevent discoloration.
8.
Chop the cubes and put in light salt water immediately to prevent discoloration.
9.
Scoop out the diced apples.
10.
Scoop out the diced apples.
11.
Put it in a container and put white sugar on it.
12.
Put it in a container and put white sugar on it.
13.
Squeeze the lemon juice in, the juice is even better! Stir well and marinate for about half an hour.
14.
Squeeze the lemon juice in, the juice is even better! Stir well and marinate for about half an hour.
15.
Put all the materials away.
16.
Put all the materials away.
17.
After marinating for half an hour, a lot of juice came out.
18.
Stir well and marinate for about half an hour.
19.
After marinating for half an hour, a lot of juice came out.
20.
Strain the apple juice.
21.
Beat with a food processor.
22.
Pour the smashed apple puree into the bread bucket and add rock sugar powder.
23.
Turn on the bread machine jam function.
24.
After heating up completely, take a little juice and add starch, stir evenly, and slowly add it to the jam.
25.
The work is done.
26.
Scoop it out to see if the consistency is in line with personal preference.
27.
I felt a little watery, so I worked on another jam program.
28.
The boiled jam is packed in a clean (boiled and sterilized in boiling water, and dried). When eating, use a clean spoon to pick it up. It can't stick to raw water or saliva, and it's easy to deteriorate.
Tips:
1. After the apple is peeled, it is easy to oxidize and turn black. After the operation, immediately put it into light salt water.
2. The diced apples are pickled with sugar, and a lot of water will be produced. If you want to eat sticky applesauce, pour out all of it. If it is slightly thinner, you can leave a little juice.
3. Because the poured juice contains sugar, the sugar is divided into two parts, one part is used to pickle the apples. After the juice is poured out, put another part of rock sugar powder (whipped into powder by the food processor), rock sugar tastes better than granulated sugar.
4. Apples have high moisture content, so they can be boiled in a pan in advance to save time.
5. There is no bread machine, it can be done directly with a non-stick pan, low heat, and constantly stir fry.
