Apple jam
By VicentaLakin
Jelly, a gel made of fruit, sugar and acid regulaters made of over 100°C, also known as jam. It's also a way to keep fruit for a long time. There's plenty of fruit to eat, and there's nothing to waste. The best way to make it is to make it. It's good, it's good to eat on bread, it's good to wash water, and it's good to eat in many ways. Especially for children who do not like fruit。
Recipe Recommendations
- sweet and sour
- fried
- several hours
- simple
Steps for Apple jam
1
Apple wash. Scratch with a peeler: immersed in salt water. (Preventing oxidization into black)
2
Apple wash. Scratch with a peeler: immersed in salt water. (Preventing oxidization into black)
3
Go nuclear。
4
Go nuclear。
5
Operation complete, immediately impregnated in desalination water。
6
Operation complete, immediately impregnated in desalination water。
7
Cutting the crumbs continues to be the completion of the immediate input of desalination water to prevent colour change。
8
Cutting the crumbs continues to be the completion of the immediate input of desalination water to prevent colour change。
9
Get the cider out。
10
Get the cider out。
11
Put it in the container and put white sugar。
12
Put it in the container and put white sugar。
13
Squeeze the lemon juice in, it's better if you have the juice! Smuggle even, pickle for about half an hour。
14
Squeeze the lemon juice in, it's better if you have the juice! Smuggle even, pickle for about half an hour。
15
Put all the material in place。
16
Put all the material in place。
17
Half an hour later, a lot of juice came out。
18
Smuggle even, pickle for about half an hour。
19
Half an hour later, a lot of juice came out。
20
Leach out apple juice。
21
It's broken with a cuisine。
22
The crumbs of the crumbs of crumbs are poured into the bread drums and put into the iced sugar powder。
23
Turn on the bread machine jam。
24
After full heating, a little juice is added to starch, evenly mixed and slowly added to the jam。
25
Work done。
26
Spill it out and see if it's sticky enough to be personal。
27
I felt a little thin, so I worked on another jam program。
28
It's made of jam, and it's filled with clean bottles. Excavated with a clean spoon, which does not bind raw water or saliva and is susceptible to deterioration。Apple jam Make Tips
1. Apples easily oxidize and turn brown after peeling; immediately soak them in lightly salted water after processing.
2. Apple cubes will release a large amount of water after being marinated with sugar. If you want thick apple jam, pour it all out; if you prefer it slightly thinner, you can keep a small amount of juice.
3. Since the poured-out juice contains sugar, divide the sugar into two parts: use one part to marinate the apples. After pouring out the juice, add the other part of rock sugar powder (ground into powder using a food processor); the taste of rock sugar is slightly better than that of granulated sugar.
4. Apples have a high water content, so simmering them in a frying pan beforehand can save time.
5. If you do not have a bread machine, you can use a non-stick pan directly; use low heat and stir continuously.