1. Wash the jam jar, put it in the pot, add water to soak the jar, boil for 20 minutes, turn off the heat, put the lid and filter cloth into the pot, and continue to sterilize for 10 minutes;
2. Take out the drained water and invert the jam jar;
3. Wash the lemon, squeeze the juice after cutting, and set aside;
4. Prepare a copper pot, add water and rock sugar;
5. After the apples are cleaned, wipe dry, without peeling or seeding, cut into 8 equal portions, put them in the pot and stir together, add lemon juice, and simmer on medium-low heat;
6. Take out the floating foamy astringent juice during the process;
7. Continue to simmer for about 30 minutes on medium and low heat;
8. Take a strainer to filter out the apple pulp;
9. Press the pulp to make juice;
10. The filtered juice part can be filtered once with filter cloth;
11. The filtered juice is poured back into the pot and boiled for a while until it becomes viscous;
12. Put it into the jam jar while it is hot, and then pour it for 30 minutes while it is hot, then wash the lower body of the jar. If it is not used immediately, put it in the refrigerator;
13. Finished pectin, pectin will be jelly-like;
Tips:1. When using apple pectin, it can be preheated into a liquid state for use, so as not to prolong the cooking time of the jam;
2. Apple peel contains pectin, so cooking with the peel can produce more gum. Some fruits have less pectin content, so you have to have more portions. For example, to make petal jam without pectin, you must add the same amount of pectin.
3. If the apple is waxed, it is still recommended to peel it;
4. The role of pectin is to act as a thickening agent. Generally, the commercially available products are generally extracted pectin powder.
