1. Soak the jam jar in boiling water for 15 minutes one day in advance;
2. Then dry and set aside.
3. Ingredients: 600g Sydney pear pulp, 2 lemons (35g juice), 320g rock sugar, 20g wolfberry, 150g cold water;
4. Wash the lemon, squeeze the juice after cutting, take 35g, set aside;
5. Wash the Sydney pears, peel them, cut the pears and remove the pits. Cut into large pieces and divide them into equal parts;
6. Chopped in half
7. Half of it is pureed with a food processor;
8. Mix the chopped pears and puree together.
9. Pour in lemon juice and rock sugar and mix well;
10. Add medlar and mix well;
11. Seal it with plastic wrap, put it in the refrigerator for 10-12 hours, take it out and stir it every 3 to 4 hours; PS: If you find it troublesome, you can remove this step;
12. Take it out and pour it into the pot (first add 150g of cold water to the pot);
13. Heat with medium and small fire, stirring from time to time;
14. After boiling, remove the layer of astringent juice on the surface;
15. Continue to cook until the jam is concentrated to only 1/2 and the Sydney pear becomes transparent;
16. Turn off the heat when the jam is thick;
17. Put the jam into the bottle, cover it tightly, and buckle for 30 minutes, then wash the lower bottle, keep it at room temperature for 3 to 7 days, and then put it in the refrigerator.
18. Finished product.
Tips:Simmer slowly over medium and small fire;
