Jelly
By VicentaLakin
Sugar, a common source of sugar for tea and milk. Internet-buyed sugar can't guarantee its quality. This fruit sugar practice, which is a former honey imitation, is characterized by essentially identical concentrations and very similar tastes, and is partially mixed with less pure honey purchased by many people. Former honey imitation, basic points, syrup, sugar, jelly. Sugar syrup is also called sand syrup. A higher concentration of returning molasses is added to the oil and dehydrated, and can be used as a barbed fruit。
Recipe Recommendations
- loquat appropriate amount
- white granulated sugar appropriate amount
- qingshui appropriate amount
- sweet fragrance
- skills
- ten minutes
- ordinary
Steps for Jelly
1
Use fresh, big, spicy water。
2
The pick-up is followed by the selection of a large larvae with a diameter greater than 3 cm in diameter. It'll work better。
3
Go to the skin first。
4
Then go to the nucleus and inside it。
5
I handled, like 250 grams of fruit and meat。
6
Make fresh jam。
7
One liter of clean water。
8
Cook。
9
Two out of five, about 100 grams. Cook for two minutes。
10
We filter out the slag and get juice。
11
Juice water for equipment。
12
A total of 1 kg of white sugar. (Because I'm small, I weigh 200 grams each, five times)。
13
先将之前煮的1升果汁水，加入锅中大火再次Cook。
14
Turn it into fire, put 1,000 grams of white sugar in the amount of sugar, until it's sugarized, almost for a minute。
15
When it melts, the fire boils out the bubble for about 10 seconds。
16
Turn off the fire, it's hot and it's not sticky yet。
17
Wait till it cools。
18
And then it can be seen that it's sticky, like honey。
19
Load the container to save。
20
The refrigerator can be kept for longer or better。
21
Time to use。
22
For convenience, use with a spoon。Jelly Make Tips
I'm done. I've made some jam. 2. Jelly syrup, which is free of pickles and, like other fruits, does not like fruit or fruit. 3. High concentrations of sugar, syrup, self-carrying super-long conservative periods do not require the addition of any insurance agent because the fungus does not survive in high concentrations of liquids. 4. Jelly syrup, when cooked, at high temperatures, which are essentially water-like, can only be seen if the temperature is reduced。