1. Wash the jam jar, put it in the pot, add water to soak the jar, boil for 20 minutes, turn off the heat, put the lid in the pot, and continue to sterilize for 10 minutes
2. Take out the drained water and invert the jam jar;
3. Pluck the roselle flower dry and soak it for 4 to 6 hours with an appropriate amount of water;
4. Take out the soaked Roselle flower, reserve the water for later use, and tear the Roselle petal into small petals;
5. Filter the water used to soak Roselle with a filter;
6. Wash lemons and peel them (lemon peels should be kept);
7. Then use the fruit blade to get the pulp;
8. Boil the lemon zest twice with boiling water, the second time until the inner white film becomes transparent;
9. Rinse with cold water, drain, and cut into thin strips of 2 cm and 0.3 cm wide;
10. Put the lemon pulp, peel, Roselle calyx and rock sugar in a glass bowl 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;
12. Take it out of the refrigerator, pour it into a copper pot and heat it over a medium-to-low heat, stirring occasionally;
13. Remove the astringent juice after boiling;
14. Add natural sea salt;
15. Continue to cook until the jam thickens and then turn off the heat;
16. Put the jam into the bottle, close the bottle cap 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.
Tips:Processing the peel: When adding the peel of citrus fruits to make jam, you can boil it in water to remove the bitterness of the peel. The method is as follows: Put the peel in a pot and boil twice with the amount of water that can cover the peel. After the first boil, filter out the water, and boil the second time with the same amount of water until the inner white film of the peel becomes transparent, then it can be picked up and drained for later use.
