lemon jam

1

Prepare lemon, white sugar, water, lemon flavor (must be 10 grams) to forgive.

2

Peel the lemon with a knife and cut it into small dices. Be careful to peel the white part under the skin cleanly, otherwise the taste of the jam will be astringent and bitter.

3

Put the lemon diced into the cooking machine, add water, and beat well.

4

Pour the beaten juice into a milk pot and heat it, add white sugar and stir until it boils.

5

Add lemon flavor to the pan and stir well.

6

After boiling over low heat until thick, turn off the heat, pour into a glass container with a lid, dry until completely cooled, cover tightly, and place in the refrigerator for refrigeration. Under normal circumstances, it can be stored for 2-3 months without deterioration.

1. The lemon flavor can also be replaced by other fruit powders, as long as it is yellow. Add this just to make the color of the finished product better. If you don't pay attention to the appearance, this step can be omitted, because it is healthier without adding pigments. 2. If you like to dry jely-like jam, you can use it to spread bread slices. In step 5, add 10 grams of jelly powder or white jelly. Of course, gelatin, pectin, gelatine, etc., as long as it is a coagulant. After stirring evenly and cooling, the jam will solidify into a frozen shape, so that the storage time will be relatively longer.