Slimming jam - Lemon Luoshen jam-You Are Foodie

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By Lindsay
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Slimming jam - Lemon Luoshen jam

Crimson flowers, deducing the sweet and sour taste of fresh thirst quenching; The fragrant lemon and the crimson Luoshen flower create an irresistible sour and sweet taste!

Main Ingredients

Auxiliary Ingredients

Natural sea salt 1g

Treatment of peel: when making jam by adding the peel of citrus fruits, you can boil it with water to remove the bitter taste of the peel. The method is as follows: put the peel into the pot and boil it twice with the amount of water that can cover the peel. After the first boiling, filter out the water, and boil it with the same amount of water for the second time, until the part of the inner white film of the peel becomes transparent, then remove it and drain it for standby.

Step 1 . Wash the jam bottle, put it into the pot, add water to soak the bottle, boil for 20 minutes, turn off the fire, put the bottle cap into the pot, and continue to disinfect for 10 minutes;

Step 2 . Take out the drained water and turn the jam bottle upside down;

Step 3 . Pick Luoshen flowers dry and soak them in appropriate amount of water for 4-6 hours;

Step 4 . Take out the soaked Luoshen flower, keep the water for standby, and tear the Luoshen flower petals into small petals;

Step 5 . Filter the water soaked in Luoshen flower with a filter screen;

Step 6 . Wash and peel the lemon (keep the lemon peel);

Step 7 . Then use the fruit blade to produce the pulp;

Step 8 . Boil lemon peel twice with boiling water, and cook the second time until the inner white film becomes transparent;

Step 9 . Wash and drain with cold boiled water, and cut into thin strips of 2 cm and 0.3 cm wide;

Step 10 . Put the lemon pulp, peel, Luoshen calyx and rock sugar in a glass basin and mix well;

Step 11 . Seal it with fresh-keeping film and put it in the refrigerator for 10~12 hours. Take it out and stir it every 3~4 hours;

Step 12 . Take it out of the refrigerator, pour it into a copper pot, heat it with a small fire, and stir it from time to time;

Step 13 . Remove the astringent juice after boiling;

Step 14 . Add natural sea salt;

Step 15 . Continue cooking until the jam thickens and then turn off the fire;

Step 16 . Put the jam into the bottle, close the bottle cap tightly and turn it upside down while it is hot. Wash the bottle after turning it upside down for 30 minutes, place it at room temperature for 3-7 days, and then put it into the refrigerator for refrigeration.

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