Cinnamon Sydney
By VicentaLakin
THIS JAM IS LEARNED FROM SHI JIA'S JAM, BUT IT'S A LITTLE BIT COMPLICATED, BUT IT TASTES REALLY GOOD, AND EVEN MY MOTHER, WHO DOESN'T LIKE IT, STARTS EATING IT WITH ME, AND KEEPS SAYING IT'S MUCH BETTER THAN WHAT SHE BOUGHT. PS: THIS JAM IS SUITABLE FOR USE IN DRY AUTUMNS, BECAUSE SYDNEY IS DRY AND WARM. AND THIS JAM, WHETHER IT'S FOR TEA, RICE AND SILVER, CAN BE ADDED TO IT, AND IT'LL IMPROVE THE TASTE。
Recipe Recommendations
- Sydney of 2
- green lemon one
- Osmanthus appropriate amount
- rock sugar 250g
- sweetening
- cook
- a day
- ordinary
Steps for Cinnamon Sydney
1
Bottles of jam are put on a boiling water bubble for five minutes one day in advance, and then dry up。
2
Prepare the material。
3
Lemon out of juice。
4
Sydney's half shredded, half made mud with a cuisine。
5
Cutting pears mixed with mud。
6
Pour it into lemon juice and ice sugar。
7
Put it in the fridge more than 12h, during which time it is mixed one or two times. PS: If you're in trouble, you can get rid of it。
8
And bring it out into the stainless steel pot, and heat it with a little fire, and mix it from time to time。
9
Boil and remove a layer of juice from the surface。
10
Add cinnamon。
11
Keep cooking until Sydney becomes transparent and thickens fire。
12
Load the jam in the bottle, seal it tight, button it down for 30 minutes, wash it down, put it at room temperature for 3 to 7 days, and then freeze it in the fridge。
13
Done。
14
Done。
15
Done。