Homemade Apple Jam
1.
Ingredients: 600g red Fuji apple pulp, 2 lemons (35g juice), 320g rock sugar, 150g cold water;
2.
Wash the lemon, squeeze the juice after cutting, take 35g;
3.
Wash the apples, peel them, cut the apples and then core them, cut into large pieces and evenly divide them into equal parts;
4.
Half of the apple is cut into small dices of 0.5cm square, and the other half is cut into finely divided pieces;
5.
Put the apple, lemon juice and rock sugar in a glass bowl, mix well, and seal with plastic wrap; put it in the refrigerator for 10-12 hours, take it out and stir once every 3 to 4 hours;
6.
Prepare the jam glass bottle one day in advance, wash it and put it in the pot, add water to the bottle, and steam for 15 minutes;
7.
Take out the upside down and let it dry for later use;
8.
Take it out of the refrigerator and pour it into the pot (first add 150g of cold water to the pot);
9.
Heat on low heat and stir from time to time
10.
Remove the astringent juice after boiling;
11.
Continue heating and stirring until the jam is concentrated to only 1/2; when the jam is thick, turn off the heat;
12.
Put the jam into the bottle, close the bottle cap tightly and pour it while it is hot;
13.
Rinse the bottle after inverting for 30 minutes, keep it at room temperature for 3-7 days and then put it in the refrigerator.
Tips:
1. Material selection: When buying apples, be careful not to choose apples that are too fruity, because the apples will emit a delicate fruity scent when they are nine ripe, and when the fruity scent is too strong, the apples are already ripe. Easy to cook out pectin;
2. Processing the peel: If you want to boil the jam together with the peel to increase the taste, but you are worried about national wax or pesticide residues, you can use warm water acceptable to your hands to clean the peel.
