Red wine pomegranate jam

Overview

Big and big Mengzi sweet pomegranates. Every time after the Mid-Autumn Festival, there are always many, many, many ways to eat them. If there weren't so many pomegranates, I wouldn't buy pomegranates to make them alone. It's really too much! Fee! Material! Got it! It took 8 large pomegranates and one fragrant pear to make a small bottle, so luxurious!

Tags

• snacks
• children
• breakfast
• jam
• dry red
• fragrant pear
• pomegranate
• white sugar
• lemon juice

Ingredients

Steps

1. 1 Peel all the pomegranates, wash them lightly with water, and drain the water.

   

2. 2 Use a food processor to squeeze out the original juice,

   

3. 3 There will be about this much if you squeeze them all,

   

4. 4 Pour it into a milk pot and cook over medium to low heat. If the heat is too high, it will swell.

   

5. 5 The juice will produce foam after boiling,

   

6. 6 Use a spoon to knock off all the foam,

   

7. 7 Chop the fragrant pears into fine pieces,

   

8. 8 Pour into the pot and cook together,

   

9. 9 Add lemon juice, remove from the heat, use a food processor to mix the pulp and juice evenly, continue to foam over medium-low heat until the foam is finished,

   

10. 10 Add red wine, the taste of dry red is slightly stronger, and the taste is better. Cook until thick, let cool and seal for more than seven days before eating,