The scent of cinnamon and the sweetness of apples can be well integrated, so in many desserts related to apples, there will be cinnamon. Today this cinnamon apple dessert is no exception. Of course, if you do n’t like the unique fragrance of cinnamon, you can omit the cinnamon powder, which is a simple apple jam. Some people have always said that they don't like jam because they think it is too sweet. Indeed, the jam outside is very sweet, very sweet. Another bad thing is that it contains additives. Industrial assembly line operation, where there is so much leisure and effort to cook boiled marmalade for you, of course, you can only add artificial additives, thickeners, etc. to make the juice into a "paste". In fact, in foreign countries, hand-made jam is a very common and home-made thing. There is no need to mention more skills, just choose the fruit you like and adjust the proportion of sugar according to your own sweetness. Another thing that is indispensable is lemon juice. Lemon juice plays two roles in jam, 1 is to adjust the taste, so that the jam has a sweet and sour taste. 2 is for antiseptic and sterilization, because the acidity of lemon juice is very strong, which can kill most bacteria and prevent their reproduction. # 乐 购 TESCO 优 鲜 下厨-果 #
|Apple meat (peeled and cored)||500g|
|Yellow rock candy||160g|
After the apple is peeled and cored, take half the amount and cut into small pieces of 0.5cm square.
The other half is muddled with a cooking machine.
Mix apple meat, apple puree, yellow rock sugar and lemon juice, and refrigerated and marinate in the refrigerator.
During refrigerated curing, water will come out. If there is not enough time, this step can be omitted, go directly to the next step and cook. It is best to marinate to let the water in the fruit be fully released.
Marinate for about 2-3 hours, or refrigerate overnight. Then you can boil it. After boiling with a medium fire, skim off the foam on top.
Turn to low heat and continue to cook until the water is reduced by half. At this time, the juice will feel thicker, similar to the state below.
Add cinnamon powder and mix well to turn off the heat. If you don't like the taste of cinnamon, you don't add cinnamon powder, it's the original apple sauce.
Put it in a water-free and oil-free glass container, close the lid while hot, and just flip it upside down. If it's a glass bottle, just flip it upside down. If it's a buckle bowl like mine, forget it. . Otherwise, the lid is difficult to wash. . The color of the jam will be in the tank–
The sugar in the jam cannot be reduced too much, which will affect the final product, so that the finished product will not feel so solid and sticky. This is the state of the jam I made after it has been refrigerated overnight, it has been very solidified, and it will not flow when the bowl is picked up at an angle. There are two things to be aware of to achieve this state. 1 is that the amount of sugar cannot be too small, the ratio is in pulp: sugar=3: 1 or 4: 1. 2 It is necessary to cook the pectin in the jam on a small and medium fire. Pay attention to these two points, you can make a loving jam.
Jam is always a very sweet thing, and it will definitely be sweet if eaten empty. I mostly use it with homemade sugar-free or low-sugar yoghurt, which turns into fruit-flavored yoghurt and doesn't feel very sweet at the same time. The ratio is usually 250g yogurt with 50g jam. It can also be coated with bread (preferably light toast such as white toast, whole wheat bread), coated with buns ~ or directly mixed with water to make juice. It is also delicious.