1. Prepare lemon, sugar, water, lemon flavor (must be 10 grams) forgive me.
2. Peel the lemon with a knife and cut into small cubes. Pay attention to the white part under the skin, or the taste of the jam will be astringent and bitter.
3. Put the diced lemon into the food processor, add water, and beat evenly.
4. Pour the whipped juice into a milk pan and heat it, add sugar when it boils and stir until it melts.
5. Add the lemon flavor to the pot and stir well.
6. After boiling on low heat until thick, you can turn off the heat, pour it into a glass container with a lid, let it cool completely, close the lid tightly, and put it in the refrigerator. Generally, it can be stored for 2-3 months without deterioration.
Tips:1. The lemon flavor can also be replaced by other fruit powder, as long as it is yellow. This is only for the color of the finished product to look better. If you don't pay attention to the appearance, this step can be omitted, because it is healthier without adding color.
2. If you like to dry a little jelly-like jam, it can be used to spread bread slices. In step 5, add 10 grams of jelly powder or white jelly, of course gelatin, pectin, gelatin, etc. As long as it is a coagulant, the jam will coagulate into a frozen state after stirring evenly and cool, so that the storage time will be relatively longer.
