Verbena Kiwi 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 20g, set aside;
4.
Peel the kiwi fruit, cut half into small cubes of 1 cm square, and crush the other half by hand; put the kiwi fruit, lemon juice and rock sugar in a glass bowl, mix well, and seal with plastic wrap; put in the refrigerator for 10~ 12 hours, take out and stir once every 3~4 hours;
5.
Put the verbena in the pot, add 400ml of water, simmer for 30 minutes on medium and low heat;
6.
Filter the verbena off with a strainer, leave the filtered juice in the pot, take it out of the refrigerator, pour it into a copper pot and heat it over a medium-to-small heat and stir from time to time;
7.
Remove the astringent juice after boiling;
8.
Boil the jam until it thickens, turn off the heat, put the jam into the bottle, close the cap and pour it while it is hot, pour it for 30 minutes, wash the bottle, put it at room temperature for 3~7 days before putting it in the refrigerator refrigeration;
9.
The finished product can be tasted beautifully!
Tips:
When making jam with flowers and plants, there are two ways to release the aroma: one is to soak the flowers in hot water for 5-6 minutes, let the aroma release in hot water, filter the leaves of the flowers, and pour the juice into the jam. The other way is to put the flowers and plants in a tea bag and boil them directly. Which method to use depends on the water content of the fruit. Use the former for fruits with less water and the latter for fruits with more water.
