Red apple plum jam
By VicentaLakin
It's usually made of applesauce in a gold-transparent color, boiled with plum skins, so that red apples can be red and red applesauce; it's a very happy color, and it's clearly seen apples cut to the ground, with a red pearl
Recipe Recommendations
- Apple 1000g
- California plum peel 50g
- Green lemon juice 50g
- rock sugar 500G
- Apple pectin 25g
- water 300ML
- sweetening
- cook
- an hour
- ordinary
Steps for Red apple plum jam
1
Clean up jam bottles, put them in the pot, water them through the bottle, boil them for 20 minutes, and then put the caps in the pan, which continues to disinfect them for 10 minutes
2
(b) The extraction of asphalted water and the recharge of jam bottles
3
- Cleaning of lemons and providing back-up juice
4
It's not like we're in the middle of nowhere
5
We're going to use fruit to cut Lee's skin off
6
putting lee's skin in the pot, adding 300 ml of water and cooking with a small fire
7
By the time the water is halved, the oil is softer, the colour of the water is pink, and the leach is extracted from the filter and the juice is left behind
8
Red apples cut off the skin, used denuclearifiers to dig up the core, cut into strips, and then cut into ding
9
(b) Combination of apples, sugars and lemonade into the pot, mixed with the above-mentioned refined California Lee Juice and heating of the small and medium fires
10
(b) Continuous cooking to extract surface floats and bubbles
11
In about 10 minutes, apple fruit glue will be added and the cooking will be mixed from time to time so as not to bind the bottom of the pot or burn
12
(a) The continuous boiling until the jam begins to feel dense, reaching the end temperature of 103°C for the curing of the cuddly jam, with the view that the jam is thick enough to turn off the fire
13
Cleaning the bottle after 30 minutes of retort while the heat is in the jam bottle and retorts, which is placed at room temperature 3-7 days before being placed in a freezer
14
It's a red pearl