Apple Jam
1.
Wash the apples, peel them, and weigh 600 grams of clean meat for later use.
2.
Divide the pulp into two equal parts, cut one part into small dices with a length of 0.7 cm, and cut the other part into minced pieces for later use.
3.
Wash the lemon and cut it in half. Use a juicer to squeeze the juice. Weigh 35 grams of lemon juice for later use.
4.
Put the diced apples, crushed apples, lemon juice, and rock sugar into a glass basin (a stainless steel basin can also be used) and stir well.
5.
Then seal it with plastic wrap and put it in the refrigerator for 10 to 12 hours. During this time, take it out and stir it every 3 to 4 hours.
6.
When the time is up, take it out and observe. The syrup after melting the rock sugar should cover the fruit. If it has not been covered, add an appropriate amount of water. Generally the added water should not exceed 150ml. I added 150ml here.
7.
Stir while boiling over medium-high heat, turn to medium-low heat after boiling, and remove the floating powder.
8.
Cook until the jam juice is concentrated to half, try the taste, if you think the jam is not sour, add some lemon juice to taste.
9.
See that the jam is boiled until thick and concave, then turn off the heat.
10.
Put the jam into a sterilized glass bottle while the jam is still above 85 degrees. Each bottle is about 9 minutes full. Cover the bottle immediately after filling it, and let it stand for 30 minutes, then clean the bottle. The bottle is kept at room temperature for 3 days before refrigerating. .
Tips:
1. The maximum temperature of jam is 103 degrees, and it is sterilized by high-temperature cooking of polysaccharides.
2. Correctly adjust the pH, which can inhibit the growth of bacteria, the ideal PH value is 2.8~3.5
3. The purpose of buckling while it is hot is to create a vacuum environment to prevent bacteria from breeding.
4. Don't eat the finished jam right away. Let it stand for 3 days to let the jam mature and have a better flavor.
5. The unopened handmade jam has a shelf life of up to 6 months. If it is often switched on or off or eaten with a spoon, the storage time is about 3 months or less. If the bottom of the jam is spotted or the bottle cap is raised, it means it has deteriorated. , Can no longer be eaten.
