Begonia Jam

Begonia Jam

by Rainforest Kitchen_Andy

4.8 (1)
Favorite
1

Difficulty

Normal

Time

1h

Serving

2

Begonia trees, native to my country, are now mainly distributed in North China, and Huailai, Hebei is one of the well-known producing areas. Huailai belongs to a county in Zhangjiakou. The county seat of Huailai is Shacheng, which is very close to Beijing. I went to Shacheng Province on this National Day. When I returned, my relative brought a box of crabapple fruit.
Begonia fruit looks very tempting, but the taste is too sour! Made into jam, it tastes sour and sweet. "

Ingredients

Begonia Jam

1. Wash the begonia fruit and control the moisture.

Begonia Jam recipe

2. The begonia fruit is pitted. Because the fruit is small, small pieces are cut during the process of pitting.

Begonia Jam recipe

3. You need a food processor to break the crabapple fruit. Remember to add some water.

Begonia Jam recipe

4. After the begonia fruit is broken with water, pour it directly into the pot, add rock sugar, and cook.

Begonia Jam recipe

5. Cook until thick and water-free toss. Remember to medium heat and stir.

Begonia Jam recipe

6. It will be more delicious when it is served on a plate after it has been cooled and chilled in the refrigerator.

Begonia Jam recipe

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