Begonia jam

Overview

Begonia trees are native to my country and are now mainly distributed in North China. Huailai, Hebei Province is one of the well-known producing areas. Huailai belongs to a county in Zhangjiakou. The county seat of Huailai is Shacheng, which is very close to Beijing. This National Day, I went to Shacheng to visit my relatives. When I came back, my relatives brought a box of crabapple fruits. Begonia fruit looks very tempting, but the taste is too sour! Made into jam, it tastes sour and sweet.

Tags

• home cooking
• homemade sauce
• breakfast
• jam
• students
• begonia fruit
• rock sugar

Ingredients

Steps

1. 1 Wash the crabapple fruits and drain them.

   

2. 2 Peel the crabapple fruit. Because the fruit is small, the pitting process involves cutting it into small pieces.

   

3. 3 Use a food processor to break up the crab apples. Remember to add some water.

   

4. 4 Crush the crabapple fruit with water, pour it directly into the pot, add rock sugar and cook.

   

5. 5 Cook until thick and waterless. Remember to use medium heat and stir.

   

6. 6 After it cools, put it on a plate and refrigerate it, it will taste better.