Apple jam
By VicentaLakin
The jam formula comes from Shi Jia, a very good cooking book with detailed recipes, detailed steps, a lot of small skills, detailed sharing, and worth earning! Even in the face of the same successful jam recipe, each production has to be slightly adjusted due to the acidity, taste and use of the fruits. The subtle difference in results is the beauty of handmade jam. There are no two batches of handmade jam! There's no need to worry about the cumbersomeness of homemade jams, even for sure. Every time you make jam, it's an innovation, you want to eat healthy food
Recipe Recommendations
- Apple flesh 600 grams
- cold boiled water 150 ml
- rock sugar 320 grams
- lemon juice 35 grams
- sweet and sour
- cook
- an hour
- ordinary
Steps for Apple jam
1
Apple washes and goes to the skin, and then weighs 600 grams of pure meat。
2
On average, the meat is divided into two pieces, one of which is to be cut in a small ding size of 0.7 cm long and the other is to be cut to shreds。
3
After the lemon was washed, the lemon was cut in half, and the juicer was used to extract the juice and measure 35 grams of lemon juice。
4
The apples, the apples, the apples, the lemon juices, the ice creams are put together in the glass basins (or stainless steel basins, too) and are fully evenly mixed。
5
The film is then sealed and placed in a freezer for 10 to 12 hours, during which it is taken out for a spin every 3 to 4 hours。
6
When time is up, take out observations, sugar from the melting of the sugar should cover the fruit and, if not, the appropriate amount should be added to the water, which generally does not exceed 150 ml. I added 150 milligrams here。
7
Boiled with a middle fire, then boiled and turned into a small fire, and pulled out the fallout。
8
When the juice is condensed to half, the taste is tested, and if the sauce is not acidic, a little lemon juice is added。
9
See jams so thick and dim that it shuts out。
10
It is still filled with disinfected bottles of glass at 85 degrees or more, each of which is approximately 9 minutes full, and is covered with a cap, which is then sedated for 30 minutes, and then cleaned, and the room temperature is set for three days before storage。Apple jam Make Tips
1. THE MAXIMUM TEMPERATURE OF JAM IS 103 DEGREES, WHICH IS BOILED USING THE HIGH TEMPERATURE OF SUGAR. 2. CORRECTLY ADJUST THE ALKALINITY TO INHIBIT BACTERIAL GROWTH. THE DESIRED PH VALUE IS 2.8 ~ 3.53 WITH THERMAL REWINDING IN ORDER TO CREATE A VACUUM ENVIRONMENT TO AVOID BACTERIA. 4. THE READY JAM IS NOT TO BE EATEN AT ONCE, BUT IS SET IN SILENCE FOR THREE DAYS TO MAKE IT MATURE AND TASTE BETTER. 5. UNOPENED HANDMADE JAM CAN BE EATEN FOR UP TO SIX MONTHS AND CAN NO LONGER BE EATEN IF IT IS KEPT ON A REGULAR SWITCH OR WITH A SPOON FOR ABOUT THREE MONTHS OR LESS, IF THE BOTTOM OF THE JAM IS MARKED BY A BULGE OR BOTTLE CAP。