Green Apple Jam

Overview

Green apples are apples that are green in color. Green apples have high acid content, which is good for beauty. They are the same for all apples, whether they are red, green, or yellow. They contain a large amount of vitamins, minerals, and rich dietary fiber, especially pectin and other ingredients. In addition to having the same functions as green apples, such as nourishing the heart, nourishing qi, nourishing the stomach and strengthening the spleen, it has an excellent anti-diarrheal effect. Patients with chronic diarrhea, neurotic colitis, and pediatric diarrhea can often eat it. Green apples nourish the liver and detoxify, fight depression, and are suitable for young people to eat. They can also promote the growth of teeth and bones and prevent gum bleeding. Apple has the functions of producing body fluids and quenching thirst, moistening the lungs and removing troubles, strengthening the spleen and stomach, nourishing the heart and qi, moistening the intestines, stopping diarrhea, relieving summer heat, and sobering up alcohol. Therefore, apples also have the effects of weight loss, detoxification, and whitening.

Tags

• dessert
• children
• old man
• afternoon tea
• dinner with friends
• jam
• green apple
• rock sugar
• lemon juice
• water

Ingredients

Steps

1. 1 Wash the jam bottle, put it into the pot, add water to soak the bottle, boil for 20 minutes, turn off the heat, put the bottle cap into the pot, and continue to sterilize for 10 minutes;

   

2. 2 Take out the drained water and invert the jam bottle;

   

3. 3 Wash the lemon, cut it in half and squeeze the juice, set aside;

   

4. 4 Wash the green apples and set aside;

   

5. 5 Peel off the skin of the green apple, remove the core, cut into round slices about 0.2 cm thick, and then cut into cubes;

   

6. 6 Mix rock sugar, lemon juice, water, and diced apples;

   

7. 7 Place the pot on the stove, pour the diced apples into the pot, adjust the amount of water in the pot to just cover the apples, and bring to a boil over high heat;

   

8. 8 After boiling, remove the floating objects and bubbles on the surface. Stir occasionally while boiling to avoid sticking to the bottom of the pot;

   

9. 9 Continue cooking until the jam thickens, then turn off the heat; put the jam into a bottle, close the cap tightly and invert it while it is still hot. After inverting it for 30 minutes, wash the bottle and leave it at room temperature for 3 to 7 days before placing it in the refrigerator.