Cinnamon pear jam
By VicentaLakin
Take a fragrance of the autumn and make fresh and fresh sugar pear. A flower is in the palm of its hand, because the fragrance is scattered with the passage of time, and the furnace begins to boil the jam, so that the sweet fragrance may pass on to the lips。
Recipe Recommendations
- Shuili 1000g
- Dry osmanthus 3g
- lemon juice 50g
- rock sugar 300g
- cold boiled water 200ml
- sweetening
- cook
- several hours
- ordinary
Steps for Cinnamon pear jam
1
Clean up jam bottles, put them in the pot, water them through the bottle, boil them for 10 minutes, put the cap on the pot when the fire closes, and continue to disinfect them for 10 minutes
2
(b) The extraction of asphalted water and the recharge of jam bottles
3
- cleaning of lemons, extracting after cutting, extracting 10 g, spare
4
Pears are washed out of skin, cut to the core, cut to shreds, and pears, lemonade, cold water and ice cream are mixed in the glass basin and sealed with a protective membrane; they are placed in the refrigerator for 10 to 12 hours and must be mixed every 3 to 4 hours
5
(b) Thermal heat of the small and medium fire from the refrigerator, which is poured into the copper pot, is sometimes mixed
6
And when it boils, it removes the juice
7
Joining cinnamon, continuing to boil until pear becomes transparent and jam becomes thicker, i.e. fire is off
8
(a) Placing jam in a bottle, under a tight bottle cover, and cleaning the bottle after 30 minutes while it is in the heat and in the back of the bottle, and then putting it in a freezer at room temperature of 3-7 days
9
The finished jam can be painted on toast bread and tasted like a tongue...Cinnamon pear jam Make Tips
1. Simmering Tips: Pears are a fruit that easily produces astringent juice, especially when osmanthus is added, as it will also boil out astringent liquid. Care must be taken to remove it to avoid affecting the taste of the jam.
2. Flavor-Enhancing Tips: If you dislike the granular texture of osmanthus, you can place it in a tea infuser, boil it in a copper pot, and remove the infuser just before turning off the heat.