Kiwi jam

Kiwi jam

Introduction:

"Every Chinese New Year is a time of fruit disaster. The whole family is busy" eliminating "the fruits at home, but what makes us headache most is kiwi fruit. I know that vitamins are rich in benefits, but most of them are so sour that it's hard for people to eat the second one. One by one, they become soft and rotten. So, encouraged by my mother, I made this can of Kiwi jam. "

Production steps:

Step 1: wash and peel the kiwi fruit, cut the pulp into small cubes, mix the fruit with 1 tbsp white granulated sugar, and leave it for more than one hour to release pectin;

Step 2: add 2 tbsp water to the pan and cook over low heat until the pulp is soft and rotten;

Step 3: crush it with a spoon (or cool it in the air and beat it into mud with a cooking machine to make it more delicate), then continue to heat it with low heat and keep stirring;

Step 4: stir until 80% to 90% thick, squeeze in the right amount of lemon juice, stir evenly, increase the fragrance degree;

Step 5: when the water evaporates, it is very viscous.

Step 6: put it into a glass jar without water and oil while it is hot.

Step 7: after that, seal, cool to room temperature and move to refrigerator for refrigeration.

Materials required:

Kiwifruit: moderate

Sugar: right amount

Lemon: moderate

Note: each time with a clean spoon can be preserved for 1 month.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: sweet and sour