Kiwi jam
It is sweet and sour in peach taste and cold in nature. It has the effects of generating fluid, relieving fever, regulating middle and lower Qi, quenching thirst, diuresis, nourishing and strengthening the body. It contains mercaptan protease, which has the functions of beautifying, improving immunity, anti-cancer, anti-aging, softening blood vessels, anti swelling and anti-inflammatory. It has the functions of appetizing and strengthening the spleen, helping digestion and preventing constipation. In addition, kiwi fruit has the function of black hair beauty and delicate skin.1. the kiwi fruit with neat and dense fluff on the surface is preferred. It should be intact without damage. The skin naturally emits luster and has no spots. The fruit is slightly elastic when held with the palm of the hand, and the fruit is full;2. maturity can be judged from fruit aroma and fruit stalk. If the aroma is fragrant, the fruit stalk is soft, indicating that it is ripe and edible;3. peeling method of kiwi fruit: first cut off both ends of kiwi fruit, take a knife to peel from top to bottom, and then remove the white part of the heart in the center, with the best visual effect;
Step 1 . Wash the lemon, cut it into halves, and then squeeze 30g;
Step 2 . Wash kiwi fruit;
Step 3 . Kiwi peeled;
Step 4 . Kiwifruit cutting: cut off the white center of the fruit;
Step 5 . Dice the pulp after cutting, and put it into a basin;
Step 6 . Add rock sugar and lemon juice, refrigerate and marinate for more than 12 hours;
Step 7 . After taking it out, pour it into a copper pot and put it on the stove to boil over high heat;
Step 8 . Continue cooking over low heat;
Step 9 . Remove the floating objects and bubbles on the surface, and keep stirring when cooking to avoid sticking to the bottom of the pot; When the jam has viscosity, continue cooking for 5 minutes until the jam begins to have viscosity, reaching the end temperature of 103 ℃ when the jam boiling sugar solidifies, and turn off the fire depending on the jam state is thick;
Step 10 . Put the jam into the jam bottle while it is hot (wash the jam bottle in advance and steam and disinfect it with boiling water for 30 minutes, remove it and drain it for standby), close the bottle cap and turn it back while it is hot; Wash the bottle after 30 minutes of screwing down, put it at room temperature for 3-7 days, and then put it into the refrigerator for refrigeration;
Step 11 . The jam is ready to eat.
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