Apple Jam
Overview
During the time I bought my new oven, I tried making chiffon cakes and breads, and I haven’t made any jam cake rolls yet. I wanted to try them, but I didn’t buy jam. I happened to have red Fuji apples at home, so I peeled two of them in my spare time to make apple jam myself. It’s convenient. There are no preservatives, so you can eat more safely. After making it and tasting it, it tastes good. Everyone can make this jam, and there is no need to go to the supermarket to buy it. The method is very simple, saves trouble and time, and you will know it once you make it. I guarantee you will fall in love with it. Without further ado, here is how to make it in the picture above...
Tags
Ingredients
Steps
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Peel the apple and cut into small cubes,
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Cut the apple into cubes and quickly soak it in salt water to prevent oxidation and discoloration of the apple.
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Take it out from the salt water, add an appropriate amount of water to the pot, and put it into the soup pot. I cut it into small cubes, so I only cooked it for 20 minutes
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I don’t have a food processor, so I poured the cooked apples into the soymilk machine until the water level went below the line. If it is not enough to reach the offline level, add some cold water to the soymilk machine until it reaches the offline level.
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Put the water in, press the rice paste button, and wait until the rice paste starts to be beaten normally. Just press it 3 times and it will be very thin.
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Since I was making rice paste, I beat the cooked apples only three times until they were fine and poured them into the soup pot
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Add 88 grams of rock sugar and half a spoon of honey. There is no lemon. I added 3 drops of white vinegar and started to cook. Keep stirring. Be careful of the sugar water splashing out and don’t burn it.
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Simmer until the jam is thick and turn off the heat
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Put it into a clean, water-free and oil-free bottle
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It looked like cooked jam. I tasted it. It tasted good, sweet and sour, and had a very delicate texture
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Cover, seal and let cool
