1. Wash Heibu Lin, peel and core, and cut into small pieces.
2. Put the cut heibolin in a larger container, sprinkle with rock sugar, stir evenly, seal with plastic wrap or cover, put it in the refrigerator to marinate for 2-3 hours (be sure to put it in the refrigerator in summer) .
3. This is what it looks like an hour later.
4. It looks like after three hours of refrigeration.
5. Pour into the pot, turn on the lowest heat, and boil without adding water. During this period, the bubbles that popped up during the cooking process were continuously fished out.
6. When there are no bubbles, keep stirring during the cooking process. The stirring process is very important, because the jam has gradually formed at this time, and it is easy to stick to the bottom without stirring.
7. When the stirring rod is clear enough to split the jam in half, the jam is ready. Turn off the heat immediately and pour it into the prepared container while it is hot, and close the lid.
8. A good match for afternoon tea.
9. Especially matched with soda biscuits, sweet and sour.
Tips:1. In summer, the marinated water must be stored in the refrigerator, otherwise it will be searched.
2. Putting out the refrigerator water is the only way for fruits with relatively high water content and cannot be omitted.
3. Be sure to keep stirring to avoid the jam.
4. Friends who are accustomed to low sugar in everything, do not reduce too much sugar when making jam, it is not easy to shape, and some sour ingredients taste good.
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