Papaya Jam: the sweetness of sealing(mu gua guo jiang feng cang qi lai de tian mi )

Papaya Jam: the sweetness of sealing

Introduction:

"The papaya at home is ripe again. It's yellow, but the little girl who likes eating papaya most has a cold. The doctor says she can't eat fruit. My daughter stares at the papaya one day and forbids us to eat it. She says she has to keep it until she has a good cold. But the papaya is really ripe, and it will rot if she keeps it. When the argument goes on, she suddenly thinks of jam. Jam is the best way to preserve fruit, and the cooked jam can be eaten even if she has a cold. ha-ha. The daughter immediately burst into tears. It's good to boil jam. It can not only seal sweetness, but also promote family harmony. "

Production steps:

Step 1: get all the materials ready.

Step 2: peel the papaya and cut it into pieces.

Step 3: put it into the skillet and add sugar.

Step 4: bring to a boil over high heat, turn to low heat and cook until papaya softens. Add lemon juice when the papaya begins to be antler like.

Step 5: continue to simmer over low heat and stir continuously.

Step 6: boil until papaya is papaya paste, add maltose and continue to stir until maltose dissolves and jam is thick.

Step 7: put it in a dry bottle.

Step 8: eat in the mouth, sweet in the heart.

Step 9: welcome, please feel free to taste.

Materials required:

Papaya: 500g

Lemon: 1

Sugar: 35g

Maltose: 35g

Note: 1, do not boil jam with iron pot. 2. Lemon is a good antioxidant, which can help jam prolong its shelf life. 3. The jam bottle must be dry, oil-free and water-free. When taking jam, please use a clean, water-free and oil-free spoon. 4. Good jam can be stored for about 3 weeks, in addition to eating directly, you can also spread bread, make snacks, and can also be used to brew fruit tea.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Mu Gua Guo Jiang Feng Cang Qi Lai De Tian Mi