Slimming Jam-Lemon Roselle Jam
Overview
The crimson flowers create a fresh and thirst-quenching sweet and sour taste; the fragrant lemon and crimson roselle flowers create an irresistible sour and sweet taste!
Tags
Ingredients
Steps
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Wash the jam bottle, put it into the pot, add water to soak the bottle, boil for 20 minutes, turn off the heat, put the bottle cap into the pot, and continue to sterilize for 10 minutes;
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Take out the drained water and invert the jam bottle;
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Pick the roselle flowers dry, add appropriate amount of water and soak them for 4 to 6 hours;
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Take out the soaked roselle flowers, reserve the water for later use, and tear the roselle petals into small petals;
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Filter the water in which the roselle flowers are soaked with a filter;
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Wash and peel the lemon (the lemon peel needs to be retained);
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Then use a fruit blade to remove the pulp;
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Boil the lemon peel in boiling water twice, the second time until the inner white film becomes transparent;
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Wash with cold water, drain, and cut into thin strips of 2 cm and 0.3 cm wide;
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Place lemon pulp, peel, Roselle calyx and rock sugar in a glass bowl and mix well;
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Seal it with plastic wrap and put it in the refrigerator for 10 to 12 hours. Take it out and stir it every 3 to 4 hours;
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Take it out from the refrigerator, pour it into a copper pot and heat it over medium-low heat while stirring occasionally;
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Remove the astringent juice after boiling;
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Add natural sea salt;
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Continue cooking until the jam thickens and then turn off the heat;
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Put the jam into a bottle, close the cap tightly and invert it while it is hot. After inverting it for 30 minutes, wash the bottle and leave it at room temperature for 3 to 7 days before placing it in the refrigerator.
