[Materials]: 200 grams of apples, 60 grams of sugar (the amount of sugar is controlled by about one-third of the apples after peeling and core), the amount of salt water, one lemon.
[practice]: 1. Apple peeled to the core, cut into small pieces, immersed in salt water for about 15 minutes. 2. Put in the pot, sprinkle half of the sugar on the apple, add a small amount of water, boil over medium heat, and remove the froth. 3. When the apple is transparent and overflows with a sweet scent, mix in the remaining sugar and adjust the sweetness while adding lemon juice. 4. Press the apple into a puree and boil the jam to give a luster. When it is thick, it can be filled into a wide-mouth bottle that has been sterilized with hot water (hot bottle) and inverted.
[Tips]: It is best to choose a slightly acidic apple as a raw material. If the apple does not have a sour taste, add lemon juice to increase the sourness. If you want a lot of production needs, Fruit and vegetable washing machine, fruit and vegetable beater, filling machine and other equipment.
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