Osmanthus pear jam

Overview

Pick a handful of autumn fragrance and create fresh and elegant candied pears. Holding the fragrant flowers in the palm of my hand, I couldn't bear the fragrance to dissipate with the passage of time, so I lit the stove and started cooking the jam, letting this nostalgic leisurely fragrance spread on my lips and teeth.

Tags

• dessert
• children
• breakfast
• jam
• cold water
• dried osmanthus
• rock sugar
• lemon juice
• water pear

Ingredients

Steps

1. 1 Wash the jam bottle, put it into the pot, add water to touch the bottle, boil for 10 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, take 10g and set aside;

   

4. 4 Wash the pears, peel them, cut them in half and core them, and cut them into fine pieces. Mix the pears, lemon juice, cold water and rock sugar in a glass basin, seal it with plastic wrap; put it in the refrigerator for 10 to 12 hours, and take it out and stir it every 3 to 4 hours;

   

5. 5 Take it out from the refrigerator, pour it into a copper pot and heat it over medium-low heat while stirring occasionally;

   

6. 6 Remove the astringent juice after boiling;

   

7. 7 Add osmanthus and continue cooking until the pear becomes transparent and the jam becomes thick, then turn off the heat;

   

8. 8 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;

   

9. 9 The finished jam can be spread on toast, and the deliciousness is on the tip of your tongue...