“Pick a handful of autumn fragrance, fresh and elegant sugar pear.
Flowers in the palm of your hand,
For I could not bear the fragrance to pass away with the passage of time,
So I made a fire and I cooked the jam,
Let the sweet sweet smell of love pass from mouth to mouth.”
If you like Cold Dish, you will like Osmanthus Pear Jam which is very easy to eat and full of elasticity.
How to make Osmanthus Pear Jam
Wash the jam jar, put it into the pot, add water to the bottle, boil it for 10 minutes, put the cap into the pot after turning off the heat, continue to disinfect it for 10 minutes
Drain and invert the jar
Wash the lemon, cut it and juice it. Take 10g and set aside
Wash and peel the water pear, cut off the core, cut into pieces, will be water pear, lemon juice, cold water and rock sugar in a glass bowl and mix well, sealed with plastic wrap; Refrigerate for 10 to 12 hours, stirring every 3 to 4 hours
Remove from refrigerator and pour into copper pot over medium heat, stirring occasionally
Remove the astringent juice after boiling
Add the osmanthus and continue to boil until the pear becomes transparent and the jam becomes thick. Turn off the heat
Put the jam into the bottle, cover the jar tightly and then turn it upside down. Wash the bottle after 30 minutes. Leave it at room temperature for 3 to 7 days before putting it in the refrigerator
The finished jam can be spread on toast, and the taste is on the tip of your tongue… .
1. Boil skills: water pear is very easy to produce acerbity juice of fruit, especially after adding osmanthus flowers, and will boil acerbity juice, be careful to remove, so as not to affect the taste of jam.
2. Taste bonus tip: if you don’t like the granule of osmanthus, you can pack the osmanthus with a tea bag, boil it in a copper pot, and remove it before turning off the fire.