Mountain jam
By VicentaLakin
The favorite is autumn, the cool autumn wind, with the fragrance of micro-green herbs. Walking through twilight campuses, yellow silver apricots, with the autumn wind swaying, and occasionally a few of them fall down, like butterflies, and dances with grace. When I was young, I had to go back to Grandma's house during the harvest. And with their neighbours running on the fields, tired, they stopped, they took a breath, they were full of fresh air. And the sun is west, sitting under the tree of the mountains, and picking up a few red mountains, and scrambling with the little companions. Now it's not very realistic to look at the trees. On his way home from work, he saw the mountains on the fruit stand, which he remembered as a child and bought a round of them. Stay in the kitchen, wash the mountains and cut them down, slowly make the sauce, as if the time was slowing down. In this quiet hour, the mountains are made of sacrificial sauce, put away with cleaved bottles, and leave the autumn behind, with happiness and sweetness。
Recipe Recommendations
- Hawthorn appropriate amount
- rock sugar appropriate amount
- water appropriate amount
- sweet and sour
- cook
- three-quarters of an hour
- simple
Steps for Mountain jam
1
Prepare the material
2
Clean up the mountain and point a pen hat at the center
3
Push the pen hat. Make it through the mountain
4
Take out your cap and remove the core
5
Post-treatment mountains
6
The mountains are in the pot, the water is not enough
7
The fire breaks open and turns on the fire, stirs and crushes the mountain with a wooden shovel
8
Add ice cream
9
Keep mixing. The soup is thick enough to turn off the fire
10
Just put it in the bottle and cool itMountain jam Make Tips
1. Use a pen cap to remove the pits—simple, effortless, and time-saving.
2. Use low heat and stir continuously to avoid sticking to the pot.
3. Adjust the amount of rock sugar to your liking.
4. Store the jam in the refrigerator and consume it as soon as possible.