Osmanthus Pear Jam

Osmanthus Pear Jam

1. Wash the jam jar, put it into the pot, add water to touch the bottle, boil for 10 minutes, turn off the heat, put the lid of the bottle into the pot, and continue to sterilize for 10 minutes;

2. Take out the drained water and invert the jam jar;

3. Wash the lemon, squeeze the juice after cutting, take 10g, set aside;

4. Wash and peel the pears, cut the pears in pairs, and cut them into fine pieces. Put the pears, lemon juice, cold water and rock sugar in a glass bowl and mix them well. Take it out and stir once after 3~4 hours;

5. Take it out of the refrigerator, pour it into a copper pot and heat it over a medium-to-low heat, stirring occasionally;

6. Remove the astringent juice after boiling;

7. Add sweet-scented osmanthus, continue to cook until the pear becomes transparent and the jam thickens, turn off the heat;

8. 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 body, keep it at room temperature for 3-7 days and then put it in the refrigerator for refrigeration;

9. The finished jam can be smeared on toast bread slices, the deliciousness is all on the tip of the tongue...

Tips:

1. Cooking skills: pear is a fruit that is prone to produce astringent juice, especially after adding sweet-scented osmanthus, the astringent juice will be boiled out. Care should be taken to remove it so as not to affect the taste of jam.
2. Taste bonus tips: If you don't like the granular texture of osmanthus, you can pack the osmanthus with a tea strainer, then boil it in a copper pot, and pick it up before turning off the fire.