Verbena Kiwi Jam

Overview

Just like a green prairie, with the fragrance of grass floating around, this is a jar of jam full of grassland fragrance. During the cooking process, the sweet jam smell overflows the kitchen, making people drool. The small black dots on the green jam whet your appetite.

Tags

• dessert
• children
• breakfast
• jam
• kiwi
• rock sugar
• verbena
• lemon juice
• water

Ingredients

Steps

1. 1 Wash the jam bottle, put it into the pot, add water to touch the bottle, boil for 10 minutes, turn off the heat, put the bottle cap into the pot, and continue to sterilize for 10 minutes;

   

2. 2 Take out the drained water and invert the jam bottle;

   

3. 3 Wash the lemon, cut it in half and squeeze the juice, take 20g and set aside;

   

4. 4 Peel the kiwi fruit, cut half of it into 1 cm square dices, and crush the other half with your hands; mix the kiwi fruit, lemon juice and rock sugar in a glass basin, seal it with plastic wrap; put it in the refrigerator for 10 to 12 hours, and take it out and stir every 3 to 4 hours;

   

5. 5 Put the verbena into the pot, add 400ml of water, and simmer over medium-low heat for 30 minutes;

   

6. 6 Use a strainer to filter out the verbena. Leave the filtered juice in the pot. Take it out from the refrigerator, pour it into a copper pot, heat over medium-low heat and stir occasionally;

   

7. 7 Remove the astringent juice after boiling;

   

8. 8 Cook until the jam thickens, then turn off the heat, put the jam into a bottle, close the bottle cap tightly and invert it while it is hot. After inverting it for 30 minutes, wash the bottle body and leave it at room temperature for 3 to 7 days before placing it in the refrigerator;

   

9. 9 The finished product is ready to taste!