Applesauce
by Amy_chen_DAuxrv
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Cut 2 apples into small pieces, then marinate with 100g fine sugar for 3 hours. The apple will produce water.
2. Cut the lemon in half and get the juice. The lemon juice is added for the shelf life
3. Leave the lemon zest and cut it as thinly as possible. Don’t cut the white flesh. White is bitter. You can also leave the lemon zest. I prefer the sober taste of lemon.
4. Turn the pot on high heat, add 100g of rock sugar and lemon zest
5. Turn the pot on high heat, add 100g of rock sugar and lemon zest
6. Add 400g of water, boil it over medium heat and simmer it slowly, (there is a white foam in the middle to pick it up) and turn off the heat until the apple particles become transparent.
7. The boiled apple particles are transparent
Tips:It is best not to reduce the amount of sugar, because the sugar in the formula can act as a preservative. If it can be eaten in a short time, there is no problem in reducing the amount of sugar.
Then, if it is to be stored for a long time, it needs to be stored in a glass bottle with high temperature sterilization.
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