Applesauce

Overview

Add a spoonful of applesauce to your toast or steamed buns to make the deliciousness even more fragrant.

Choose apples with a crisp texture, which are better for making applesauce. Wash, peel and core, then cut into small pieces.
Put in a non-stick pan, add water just level with the apples, add 15 grams of sugar, turn to low heat and simmer.
Cook for about twenty minutes until the apples become slightly soft.
Turn off the heat, pour out the sugar water (you can drink it), and leave the pulp to cool to room temperature.
Put it into the blender and wait for about twenty seconds. It is best not to use a wall breaker, because the jam will not taste very good if it is ground too much.
Maybe it would look just right with a little bit of fruit in it.
Pour the pulp into the non-stick pan again.
Add 20 grams (or increase or decrease sugar according to your taste).
Keep stir-frying. At this time, there will be a little water coming out of the apple flesh. It doesn't matter, continue to stir-fry.
After about half an hour, the juice has almost disappeared and the jam has become sticky, and it is ready.
At this time, add lemon juice and stir evenly (taste the sweetness and sourness and make appropriate adjustments).
After it cools down, put it into a glass bottle that has been sterilized at high temperature in advance, put it in the refrigerator, and eat it as soon as possible.