1. Take the mango pulp, put it in the pot, squeeze the lemon juice and filter the spare glass bottle into boiling water and cook for 10 minutes, control the water
2. Add granulated sugar and stir fry over fire
3.
Be careful not to burn it, adjust the fire power appropriately, turn off the fire when the jam temperature is too high,
Add the rose sauce and continue to stir and cook
4. Boil until the jam becomes sticky, and the large pulp can be chopped with a spatula
5. Add lemon juice. continue! Almost soon!
6. Cook until it can be hung with a spatula, and the bottom of the pot can be seen through the scraper, and it will not converge soon!
7. Put the gloves into the bottle, the jam is still tumbling, be careful! Be careful! Don't get hot! It is estimated to be around 140 degrees! Tighten the lid, put it upside down overnight, and put it in the refrigerator the next day. The shelf life is more than 3 months.
Buy on JD
Buy on Amazon