Prepare a bottle to nourish autumn---passion fruit and snow pear jam
Overview
The climate is dry in autumn, so many people stew rock sugar pear water to relieve their children's coughs and soothe their throats, and the pear used here is Sydney pear. However, Sydney pears are cold in nature, and people with weak spleen and stomach should not eat raw pears. Steamed pears can be eaten in moderation. Passion fruit has a sweet and sour taste, with the aroma of various fruits. The pulp is rich in super fiber, which can promote excretion, relieve constipation symptoms, remove irritating substances that stick to the intestines, and inhibit the body's absorption of fat. Sydney pear and passion fruit are both ripe fruits in this autumn. The jam cooked together is very delicious. It can be drunk like honey, soaked in warm water, or spread on bread and eaten. Most people will not refuse it.
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Ingredients
Steps
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Prepare the ingredients, cut the passion fruit in half and take out the juice.
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Wash the pears, peel and core them, and cut into crescent-shaped slices.
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Place 50 grams of snow pear, passion fruit, purified water, and rock sugar in a glass container, mix evenly, and seal with plastic wrap.
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Put it in the refrigerator for 10 to 12 hours, take it out and stir it every 3 to 4 hours.
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Pour all marinated ingredients into the bread machine bucket fitted with a mixing knife.
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Select jam program 22 and start.
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After the first program is completed, add 20 grams of passion fruit and start jam program 22 again.
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After stirring for about 1 hour, add the remaining 30 grams of passion fruit until the end of the program.
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After two jam processes, the sugar juice is much drier than before, and the pear has become transparent and soft. Put it into a sterilized glass bottle while it is hot.
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Tightly cap the bottle and invert it while it is hot for 30 minutes. Then wash the bottle and leave it at room temperature for 3 days before placing it in the refrigerator.
