Green Apple Jam
1.
Wash the jam jar, put it into the pot, add water to soak the jar, boil for 20 minutes, turn off the heat, put the lid of the jar into the pot, continue to sterilize for 10 minutes
2.
Take out the drained water and pour the jam jar
3.
Wash the lemon and squeeze it in half, set aside
4.
Wash green apples and set aside
5.
Peel off the skin and core of the green apple, cut into round slices about 0.2 cm thick, and then dice
6.
Mix of rock sugar, lemon juice, water, diced apple
7.
Place the pot on the stove, pour the diced apples into the pot, adjust the amount of water in the pot to just cover the apples, and boil over high heat
8.
After boiling, remove the floating matter and bubbles on the surface, stir it from time to time when boiling, so as not to stick to the bottom of the pot
9.
Continue to cook until the jam becomes thick and turn off the heat; put the jam into the bottle, close the cap and pour it while it is hot. After 30 minutes, wash the bottle and put it at room temperature for 3~7 days before putting it in the refrigerator. Medium refrigeration
Tips:
1. Green apples are suitable for making desserts. French desserts are often used to make various apple towers. The taste is more sour, and the juice is not as much as apples. Add the right amount of water. If you find that the amount of water in the cooking pot is not enough, you can add hot water appropriately. Cold water will reduce the temperature of the jam. The water part can also be orange juice or apples. Juice substitute.
2. The core of the apple can be taken out by drilling from top to bottom by using a corer, which is very convenient.
3. People with excessive stomach acid and cold spleen and stomach should not eat more green apples.