Rose Apple 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 35g, set aside;
4.
Wash the apples, peel them, cut them in half and remove the pits, cut into large pieces and puree the fruit with a food processor;
5.
Put apples, lemon juice and rock sugar in a glass bowl and mix well, and seal them 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, and peel off the petals in half of them;
8.
The other half is soaked into rose water with 150ml of hot 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 again until the temperature reaches 103℃ and turn off the heat;
14.
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;
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.
