Kiwi jam
Overview
Kiwi fruit has a sweet and sour taste and is cold in nature. It has the effects of promoting body fluids and relieving heat, regulating middle and lower qi, quenching thirst and diuresis, and nourishing and strengthening the body. It contains thiol protease, which has the functions of beautifying the skin, improving immunity, anti-cancer, anti-aging, softening blood vessels, anti-swelling and anti-inflammatory. It has the functions of appetizing, strengthening the spleen, aiding digestion and preventing constipation. In addition, kiwi fruit also has the functions of beautifying hair and delicate skin.
Tags
Ingredients
Steps
-
Wash the lemon, cut it in half and squeeze the juice, take 30g;
-
Wash the kiwi fruit and peel off the skin;
-
Cut the kiwi fruit in half and remove the white core;
-
Cut the pulp in half and then into cubes, put it into a glass basin, add rock sugar and lemon juice, refrigerate and marinate for more than 10 to 12 hours;
-
After taking it out, pour it into a copper pot, place the pot on the stove and bring it to a boil over high heat, then continue cooking over low heat;
-
Remove any floating matter and air bubbles from the surface, and stir constantly while cooking to avoid sticking to the bottom of the pot.
-
When the jam has a thick consistency, continue cooking for 5 minutes until the jam begins to feel sticky and reaches the end temperature of 103°C, the end temperature of jam boiled sugar solidification. If the jam is thickened, turn off the heat;
-
Put the jam into a jam bottle while it is hot (wash the jam bottle in advance and steam and sterilize it with boiling water for 30 minutes, remove and drain it and set aside), close the bottle cap tightly and invert it while it is hot; after inverting it for 30 minutes, wash the bottle body, leave it at room temperature for 3 to 7 days, and then put it in the refrigerator;
