Cooking Steps

1. 

   Step1:1. Clean the green apple. Remove the wax on the surface of the green apple with a soft brush. Remove the core and the base. Do not remove the skin. Cut each apple into 4 part

2. 

   Step2:Wash the raspberr

3. 

   Step3:Put the green apple and water in the pot. Cook for 45 minutes and 1 hour on a low heat. Cook the green apple until the pulp is completely soft and rotten. Leave the heat off and let it cool slightly. The green apple pectin must be boiled for a long time before it can be boiled out. Pour the green apple into the cotton bag with water. Tighten the cotton bag. Squeeze out the apple juice rich in pectin. Squeeze out about 300ml of green apple juice. Squeeze out the puree until there is no water. If the juice is more than 300ml, it is better to boil the puree and juice for a while. The water will evaporate agai

4. 

   Step4:Add the green apple juice to the raspberry. Use a Portable Blender to break it into juice. Use a mesh screen to filter it. Pour it into the pot and add the cold weather powder, crushed sugar and lemon juice. Mix well

5. 

   Step5:Bring to a boil over high heat. Bring to a low heat after boiling. Scoop up if there is foam

6. 

   Step6:Boil for 15 to 20 minutes on a low heat until it is thick. Stir occasionally. Evaporate half of the water to about 200ml. The color of the juice will get deeper and deeper. It feels sticky when stirred. Leave the fire

7. 

   Step7:Pour the thick juice into a glass plate to solidify. Put it into the refrigerator after cooling slightly. The solidifying speed will be faster

8. 

   Step8:After solidification, the fingers will spring back if you press them lightly. Use a knife to push open the glass box. Put a little air in it. Turn the glass box over. The solidified fruit soup will fall off. Cut into cubes. Enjo

9. 

   Step9:The aroma of the whole fruit is concentrated. It is not generally comparable to fruit flavors.

10. 

    Step10:It can also be used as fruit jelly.