Kiwi jam(mi hou tao guo jiang )

Kiwi jam

Introduction:

"It's not the first time to make jam. It's the old way. This time, we use the yellow core kiwi fruit, so the finished product is golden. If we use the green kiwi fruit, the finished product is light green. "

Production steps:

Step 1: prepare materials.

Step 2: cut the lemon and squeeze the juice.

Step 3: day 1: cut off both ends of kiwi fruit.

Step 4: peel kiwi fruit.

Step 5: weigh 1000 grams net.

Step 6: cut off the white core in the middle.

Step 7: cut the pulp into small pieces. Put it in a container and add rock sugar.

Step 8: pour in the lemon juice.

Step 9: refrigerate and marinate for 10-12 hours.

Step 10: the next day: pickled kiwi juice.

Step 11: put the pickled kiwi fruit and soup into a copper pot or stainless steel pot and cook over high heat.

Step 12: stir with a wooden spatula from time to time, turn to low heat after boiling and keep boiling.

Step 13: stand upside down to dry until the water is completely evaporated.

Step 14: when the jam is viscous, continue to cook for 5 minutes until the jam begins to thicken. Measure with a thermometer to reach 103 ° C, and turn off the fire when the jam is thick and the amount is less than the original. Fill jam bottle while hot and invert.

Materials required:

Net weight: 1000g

Yellow lemon: half

Rock sugar: 450 G

Note: choose fresh kiwi fruit. It's not soft.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Mi Hou Tao Guo Jiang