Chinese Food
Sweet scented osmanthus and pear jam -- a touch of fresh and elegant in early autumn
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This jam was learned from Shijialing's jam. Generally speaking, the process was a little bit troublesome. But the taste was very good. Even my mother, who didn't like jam very much, began to rush to eat this jam with me. She always said that it was much better than the one I bought. So this jam is pretty good.. PS - this jam is very suitable for eating in dry autumn. Because Sydney has the effect of promoting body fluid, moistening dryness, clearing heat and resolving phlegm. And this jam can be added to tea, glutinous rice lotus root or tremella soup, which will enhance the taste..
Cooking ingredients
Cooking Steps
Step1:Soak the jam bottle in boiling water for 5 minutes a day in advance. Then dry it.
Step2:Prepare the materials.
Step3:Lime juice.
Step4:Half of the Sydney is chopped. Half is mashed with the blender.
Step5:The chopped pears are mixed with the mud.
Step6:Pour in lime juice and sugar.
Step7:Put it in the refrigerator for more than 12 hours. Take it out and stir it for 1 or 2 times. PS - this step can be removed if it is too troublesome.
Step8:Take it out and pour it into a stainless steel pot. Heat it over a medium or low heat. Stir occasionally.
Step9:Remove a layer of astringent juice from the surface after boiling.
Step10:Add osmanthus.
Step11:Continue to cook until the pears are transparent. Thicken and turn off the heat.
Step12:Put the jam into the bottle. Cover tightly. Turn it upside down for 30 minutes. Clean the body of the bottle. Leave it at room temperature for 3 to 7 days. Then refrigerate it in the refrigerator.
Step13:Finished product.
Step14:It's delicious with white toast..
Cooking tips:There are skills in making delicious dishes.
