Fragrant pear papaya tea

1

Peel the papaya and pear, dice it, add some crushed rock sugar or white sugar and marinate for 2 hours

2

Leave part of the diced papaya because I like the grainy feel of jam, so I don't have to leave anything that pursues delicate taste.

3

Put the papaya pear diced into the cooking machine and beat it into puree

4

Take a clean pan and put the puree into the pan (use a stainless steel pan or casserole, not an iron pan)

5

Pour the remaining diced papaya into the pan

6

Then add some rock sugar (I put 20 grams in half of the papaya because I tasted the beaten puree, which was very sweet)

7

Then put in half a bowl of water and turn on a low heat. Be patient and stir while cooking, otherwise it will easily burn the bottom (by this time the kitchen is filled with the sweet fruit aroma)

8

When the fruit tea is cooked until it is very thick, turn off the heat and let it cool naturally. After cooling, add some honey. This is nutritious and extends the shelf life of the fruit tea and jam.

9

Finally, take a clean glass bottle, boil it with boiling water, control the moisture, bottle it, store it in a sealed manner, and use a clean, oil-free and water-free spoon to eat when eating

1. Without a cooking machine, you can also cut diced papaya into smaller pieces, and slice the pears into shredded pears. 2. Don't use an iron pot for boiling jam or fruit tea, because the fruit acid will react with iron. It's best to use a non-embroidered steel pot or casserole, use a wooden spoon or wooden shovel. 3. The boiling process should be low over heat and constantly stirring. You must be patient. 4. Honey is the best and most natural preservative, which not only adjusts the taste but also extends the shelf life. It is also nutritionally superior to sugar. So try to reduce sugar and replace it with honey. 5. High temperatures will destroy the nutrition of honey, so be sure to wait until the cooked jam cools before adding honey.