Kiwi jam
Overview
Peach tastes sweet and sour, and is cold in nature. It has the effects of promoting body fluids and relieving heat, regulating middle and lower qi, quenching thirst and diuresis, and nourishing and strengthening the body. It contains thiol protease, which has the functions of beautifying the skin, improving immunity, anti-cancer, anti-aging, softening blood vessels, anti-swelling and anti-inflammatory. It has the functions of appetizing, strengthening the spleen, aiding digestion and preventing constipation. In addition, kiwi fruit also has the functions of beautifying hair and delicate skin.
Tags
Ingredients
Steps
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Wash the lemon, cut it in half and squeeze the juice, take 30g;
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Wash the kiwi fruit;
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Peel off the skin of kiwi fruit;
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Cut the kiwi fruit in half and remove the white core;
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Cut the pulp in half and then into cubes and put it in a basin;
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Add rock sugar and lemon juice, refrigerate and marinate for more than 12 hours;
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After taking it out, pour it into a copper pot and place the pot on the stove to boil over high heat;
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Then continue cooking over low heat;
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Remove the floating objects and bubbles on the surface, and stir constantly while cooking to avoid sticking to the bottom of the pot; when the jam has thickened, continue cooking for 5 minutes, until the jam begins to feel sticky and reaches the end temperature of 103°C, the end temperature of jam boiled sugar solidification. If the jam is thickened, turn off the heat;
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Put the jam into a jam bottle while it is hot (wash the jam bottle in advance and steam and sterilize it with boiling water for 30 minutes, remove and drain it and set aside), close the bottle cap tightly and invert it while it is hot; after inverting it for 30 minutes, wash the bottle body, leave it at room temperature for 3 to 7 days, and then put it in the refrigerator;
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The finished jam is ready to eat.
