Lemon papaya jam
By VicentaLakin
“The family drove to Sanya for the 2015 Spring Festival, after an exotic spring festival, and Sanya's landscape and sandy beaches were so full of fruit, and many fruits were naturally mature, and unique fruit smell was good only in the land of origin. The ripe papayas, the cucumbers, were addicted during Sanya, and I, as a fruit-haired friend, did not forget to save the aroma, make the papaya jam, a sweet and delicious one, a souvenir。
Recipe Recommendations
- papaya 1200g
- rock sugar 400g
- lemon juice 100g
- qingshui 400g
- sweet and sour
- cook
- several hours
- senior
Steps for Lemon papaya jam
1
Clean up jam bottles, retort them in the steam pan, decontaminate them for 20 minutes, remove them and dry them
2
Prepare three lemons to be washed, extract lemon juice and pour it into the glass basin
3
The ready papayas are then washed out of their skins and cut into little ding and placed in lemonade
4
(b) Call the required ice sugar and add an appropriate amount of water to the glass basin and mix it evenly; then pour it into the copper pan
5
(a) First the fire is boiled, the foam on the surface is removed, then the fire is slowly boiled to a viscous state
6
The fire will be closed and the outside wall of the jam will be cleaned up after 30 minutes of retortation while it is hot and placed in a jam bottle, which will be ready for consumption after 3-7 days at room temperature; it will normally be stored in a freezer for about 3 months if it is kept permanently。
7
It's finished。
8
It's finished。
9
It's finished。Lemon papaya jam Make Tips
1. Do not make jam with iron pots. 2. The lemon is a good antioxidant to help the jam extend its duration. 3. The bottles of jam must be dry, unoiled and unwatered, and when picking up jam, use clean, unoiled spoons. 4. In addition to being able to eat directly, ready jams can also be used to paint bread, make snacks and make fruit tea。