Kumquat jam -- resolving phlegm and relieving cough(jin ju guo jiang hua tan zhi ke )

Kumquat jam -- resolving phlegm and relieving cough

Introduction:

"New year, New Year greetings to all friends in the gourmet world! First, worship heaven and earth; second, worship the God of wealth; third, worship the lucky star; fourth, worship the whole family for a happy life! This recipe was made a few months ago. I forgot to publish it in my camera. It's really good to learn how to make it with zhenma. It can also be eaten with bread. It's really delicious. "

Production steps:

Step 1: bottle disinfection: clean the bottle

Step 2: Boil the washed bottle for ten minutes

Step 3: my bottle cap is plastic, so I don't need to boil it, just blanch it with hot water

Step 4: drain the water from the boiled bottle, bake it in the oven at 180 ℃ for 10 minutes, and then set it aside. If it's an iron lid, you can put it in the oven

Step 5: kumquat 500g: wash the bought kumquat, scrub the skin with salt, and then soak it in salt water for an hour

Step 6: wash the semi soaked kumquat, drain the water, then cut it into shreds or pieces, and remove the core (the core is not good in the taste, so be sure to remove the core)

Step 7: marinate the cut kumquat with rock sugar for half an hour. I put the amount of rock sugar at will. If you like sweet, you can put more

Step 8: put the pickled kumquat and rock sugar together in the pot, add half a bowl of water, and cook slowly over medium heat

Step 9: stir slowly with chopsticks while cooking, be sure to stir, otherwise it will paste

Step 10: cook and stir until the crystal sugar, water and kumquat form transparent pectin

Step 11: put the jam into the bottle immediately and cover it

Materials required:

Kumquat: 500g

Rock sugar: right amount

Note: 1, the whole fire - small fire slowly cook, so that will not paste pot. 2. Must stir, this is also to prevent paste pot. 3. The pot must be acid resistant. Stainless steel or aluminum is preferred. 4. Put the jam in the bottle immediately, then put it upside down and let it cool. Because my cover is glued, there is no inversion.

Production difficulty: simple

Process: others

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Jin Ju Guo Jiang Hua Tan Zhi Ke