Rose Apple Jam
1.
Wash the jam jar, put it into the pot, add water to touch the jar, boil for 10 minutes, turn off the heat, put the lid of the jar into the pot, and continue to sterilize for 10 minutes
2.
Take out the drained water and pour the jam jar
3.
Wash the lemon, squeeze the juice after cutting, take 35g, set aside
4.
Wash the apples, peel them, cut them in half and remove the core, cut into large pieces, and puree the fruit
5.
Put apples, lemon juice and rock sugar in a glass bowl, mix well, and seal with plastic wrap
6.
Put it in the refrigerator for 10~12 hours, take it out and stir once every 3~4 hours
7.
Divide the dried rose into two equal parts, peel off the petals in half of them
8.
The other half is soaked in 150ml hot water to make rose water
9.
Take it out of the refrigerator, pour it into a copper pot and heat it over a medium-to-low heat, stirring occasionally
10.
Remove the astringent juice after boiling
11.
Continue to cook until only 2/3 of the jam is concentrated, add rose water and cook together
12.
When the jam is only 1/2 left, add rose petals and mix well
13.
Cook until the temperature reaches 103℃ and turn off the heat
14.
Put the jam into the bottle, close the cap tightly and pour it while it is hot. After 30 minutes, wash the bottle and place it at room temperature for 3~7 days and then put it in the refrigerator.
Tips:
The roses in this jam material are dried roses that are easily available on the market, which are generally used to make herbal tea. This is because most of the flowers on the market are inedible roses. If there are edible rose flowers, you may wish to add the petals of the flowers to make the jam more fragrant. As rose petals are prone to bitterness after being boiled for a long time, it is recommended to add them to the pot before turning off the heat to avoid the smell.
