Baby Nutritional Meal-apple Passion Jam
1.
Peel the apples and dice them into small pieces.
TIPS:
The ratio of apples to sugar is 1/6-1/2. The lowest sugar I take is 1/6, and the sugar cannot be less.
2.
One layer of apple and one layer of sugar, and all the apples and sugar are finished.
3.
After marinating for half an hour, add 1 lemonade.
4.
Use a clean spoon to mix the apples, sugar, and lemon juice, and marinate for an hour and a half until the apples are watery.
5.
During the apple marinating process, the sealed glass bottle was prepared and boiled in boiling water for 5 minutes.
6.
Then take it out, put it in a grilling net or a basket for washing vegetables, pour the cool and dry water like in an oven, and the disinfection is complete.
TIPS:
There is also a disinfection method: put the glass bottle in the middle and lower layer of the oven, bake it at 100 degrees for 5 to 10 minutes! After the oven has been disinfected, carefully take it out with heat-resistant gloves, and then set it aside to cool, and the jam jar is disinfected.
7.
After the apples are marinated in water, the passion fruit is cut open, and the pulp and juice are scooped out with a spoon.
TIPS:
The seeds of passion fruit can be eaten. You can eat them first. Filter out the seeds if you don't like them. The seeds will feel more beautiful when placed. I also want to put more passion fruit, there are only 4 left in the house.
8.
Someone has done inaccurate statistics:
1 its vitamin C content = 8 oranges = 8 apples 1 its vitamin E = 15 oranges = 10 apples
9.
After the apples are out of water, put them in a pot and cook over medium heat.
TIPS:
You should use a stainless steel pot or a non-stick pot for making jam, not an iron pot.
10.
Add passion fruit and cook together. It is better to use a wooden spatula.
11.
The cooking process will foam, remember to use a colander to separate the foam, so that the color of the jam will look good. People should not walk away, and mash the pulp with a shovel from time to time, and some of it will become apple puree.
12.
Seeing that the water is almost finished, put some water in a small bowl and drip a drop of jam. If the dripped jam has melted, it means it hasn't been cooked yet. Boil it for a while; on the contrary, if it hasn't melted, but it still remains in a semi-solidified state, it means it's done well. On the far left is the dripping water and the jam has melted, and it has been boiled for another 2 minutes. The 2 drops on the right are good. (The photo taken in this step is very vague, I chose a blueberry jam and the picture is the same)
13.
I dripped it 2 times and it melted, and the semi-solidified state appeared for the third time. It took a total of 25 minutes to simmer. Seeing the time, I didn’t know it, and it passed quickly.
TIPS:
You can taste it when it is out of the pot. If it feels sweet, you can add lemon juice to taste.
14.
Start bottling. Don't turn off the heat. Turn to the lowest heat. Put it into the glass bottle that has been sterilized just now while it is hot, and fill it with 8 minutes full.
TIPS:
At this time, make sure that the water is drained from the bottle. The temperature is lower than 85 degrees, there will be bacteria invading, keep the fire low, in order to maintain the temperature.
15.
Put it upside down on a shelf or table immediately after loading. At this time, the jam is gelling and killing the bacteria on the bottle cap.
16.
You can apply it on bread, cakes, and eat as you like. . Moderately sweet and sour, passion fruit is really suitable for making jam.
Tips:
The jam bottle is best to use small bottles, 100 ml capacity is the best. Once opened, consume as soon as possible. In large bottles, it will take a long time to eat, and the opening and closing will affect the preservation.
Please use a clean spoon each time you use it.
Don't reduce the amount of sugar, the jam can be preserved when the sugar reaches a certain level. The more sugar, the longer the shelf life.
If the sealed storage is done well, it can be stored in the refrigerator for half a year. But please finish eating within two weeks after opening. (Don’t ask me how long it can be stored at room temperature, I haven’t tried it. The supermarket jam is placed on the shelf without refrigeration because there are additives.)
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