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. Pluck the roselle flowers dry and soak for 4 to 6 hours with a proper amount of water
4. Take out the soaked Roselle flower, reserve the water for later use, tear the Roselle petals into small petals
5. Filter the water soaked in Roselle with a filter
6. Wash the lemon and peel it (leave the lemon peel)
7. Then use the fruit blade to get the pulp
8. Boil the lemon zest twice with boiling water, and cook the second time until the inner white film becomes transparent
9. Rinse with cold boiled water, drain, and cut into thin strips of 2 cm and 0.3 cm wide
10. Put the lemon pulp, peel, Roselle calyx and rock sugar in a glass bowl and mix well
11. Seal it with plastic wrap and put it in the refrigerator for 10-12 hours. It needs to be taken out and stirred every 3 to 4 hours.
12. Take it out of the refrigerator, pour it into a copper pot and heat it over a medium-to-low heat, stirring occasionally
13. Remove the astringent juice after boiling
14. Add natural sea salt
15. Continue to cook until the jam thickens and then turn off the heat
16. Put the jam into the bottle, close the bottle cap tightly, and buckle while it is hot. After buckling for 30 minutes, wash the bottle and keep it at room temperature for 3~7 days before putting it in the refrigerator.
Tips:Processing the peel: When adding the peel of citrus fruits to make jam, you can boil it in water to remove the bitterness of the peel. The method is as follows: Put the peel in a pot and boil twice with the amount of water that can cover the peel. After the first boil, filter out the water, and boil the second time with the same amount of water until the inner white film of the peel becomes transparent, then it can be picked up and drained for later use.
