1. Choose high-quality apples and lemons, wash them, and set aside;
2. Wash the green lemon, squeeze it in half, and take 30g;
3. Peel the apple, cut the apple in half, and cut it into small cubes of 0.5 cm square. Put the diced apple, lemon juice and rock sugar in a glass bowl and stir evenly, seal it with plastic wrap, and put it in the refrigerator for 10 to 12 hours. Take it out and stir once every 3~4 hours;
4. Wash the jam jar, put it in the pot, add water to touch the jar, boil for 10 minutes, turn off the heat, put the lid in the pot, continue to sterilize for 10 minutes; take out the drained water, pour the jam jar, and set aside;
5. Take it out of the refrigerator, pour it into a copper pot and cook over a medium-to-low heat;
6. Remove the astringent juice after boiling;
7. After the sauce is concentrated to half, transfer the jam into a cooking cup and smash it into a puree;
8. Pour the puree jam back into the pot and continue to cook;
9. Take 3 grams of cinnamon powder;
10. Keep stirring until the jam is thick, add cinnamon powder and mix well;
11. Continue to cook for 3 minutes to turn off the heat, put the jam into the bottle, close the cap and pour it while it is hot. After pour it for 30 minutes, wash the bottle and keep it at room temperature for 3-7 days before putting it in the refrigerator.
Tips:When making this jam, you can choose the fruity Gala apples or the sweet and juicy red Fuji apples.
