violet jam
By VicentaLakin
When making violet caviar, it is recommended to choose a giant raisin, which not only eats fruit but also smells very good. Five main points need to be noted in the selection: big fruit, dark skin, hard touch, fresh taste, sweet entrance。
Recipe Recommendations
- Kyoho grape 600g
- lemon juice 28g
- rock sugar 300g
- cold boiled water 100g
- sweetening
- cook
- several hours
- ordinary
Steps for violet jam
1
- cleaning of lemons, extracting of juice after cutting, 28g
2
Cutting off grapes and cleaning them up
3
The grapes will be burned in boiling water for one minute
4
And pour it into cold water, and then take it out
5
Grape seeds are removed semi-cut (which are also available after extraction)
6
and strip the grapes, and keep the grapes
7
:: Cleaning of jam bottles and complete impregnation of boiling water for 20 minutes
8
(a) The extraction of the leachate
9
(b) To mix grapes, cold water and ice cream into copper pots, heating and mixing with small and medium fire
10
(b) Heated to fully melt ice sugar, extract grapes and seeds and crush juice
11
Pour grapefruit with lemonade in the copper pot
12
and remove the juice
13
(b) To enter into the fire when the mixing continues until 103°C, and when the grapes are cut open, the fire shall cease
14
(b) Placing jam in a bottle, with a tight cap on the bottle, while retorting; and cleaning the bottle after 30 minutes of retortation, with room temperature ranging from 3 to 7 days before being placed in a freezer
15
The jam is finished, it's ready to eat。