Lemon Apple Tea/jam

Lemon Apple Tea/jam

1. Get ready for such a big 4 apples

2. Honey and lemon

3. Put the apple skin into light salt water (to avoid oxidation and discoloration in the air)

4. Slice with a knife

5. Continue to put in the light salt water

6. Squeeze the juice of the prepared lemon into a small bowl (the key step here is to get the lemon pulp out, and add it together later)

7. Prepare the pot, pour in the prepared cold white boil, pour in 1 g of salt (to avoid darkening of the jam), then pour in the prepared apple slices

8. Open the guy throughout the whole process, stir with a spoon until it becomes a mashed meat (you can use a juicer to smash this step when it is almost cooked), then add the prepared lemon juice and pulp, and boil on a low fire

9. Add the prepared honey

10. Stir evenly

Tips:

Reminder:
1. It is very important to choose apples. I used Red Fuji from Luochuan, Shaanxi. The pulp has high water and sugar content and is very crisp.
2. Before the apples are boiled, put them in light salt water at every step (to prevent the jam from becoming dark).
3. Keep stirring on a low heat throughout the process, and the apples must be cooked (the raw ones will not be effective if they are stirred with a juicer).
4. The sweetness of the apple itself is good, just add a small amount of honey.