Marvender vervain and fruit jam
By VicentaLakin
The prairie, like green oil, is scattered with fragrance, a can of jam filled with herbal avalanche, and in the process of cooking, the sweet smell of jam fills the kitchen and keeps the mouth flowing. A small black spot of jam with green oil was seen to boost appetite。
Recipe Recommendations
- Kiwi 600g
- verbena 2g
- lemon juice 20g
- rock sugar 350g
- water 400ML
- sweetening
- cook
- several hours
- ordinary
Steps for Marvender vervain and fruit 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, 20g, spare
4
(b) The twirling of twigs, half of which cut to one centimetre, and the other half which are crushed with their hands; and the mixing of twirl fruit, lemon juice and ice cream in the glass basin, sealed with a flavoured membrane; which is placed in the refrigerator for 10 to 12 hours and is to be mixed every 3 to 4 hours
5
(b) placing vervain in the pot and adding 400 ml of water for 30 minutes in the small fire
6
(b) Equipping the vervain with a filter, leaving the filtered juice in the pot, extracting it from the fridge and pouring it into the copper pot and heating it with the small and medium fire does not always mix
7
And when it boils, it removes the juice
8
(b) Cook the jam to become thicker, i.e., turn off the fire, put the jam in the bottle, put it under a tight cap, and wash the bottle after 30 minutes of heat and retort, and then put it in a freezer at room temperature of 3-7 days
9
It's finished, it's delicious