How to make rock sugar pear jam

In today's society, many women still cannot cook and are always in a mess when they enter the kitchen. However, the method of making rock sugar and snow pear jam will surely excite you because it is so simple. After learning this dish, you will no longer be a novice in the kitchen. Remember to sprinkle some cooking wine or beer when you are ready to serve it, and the taste will be more fragrant.

1. Soak the jam bottle in boiling water for 15 minutes one day in advance;

2. Then take it out and turn it upside down to dry for later use;

3. Ingredients: 600g snow pear pulp, 2 lemons (35g juice), 320g rock sugar, 20g wolfberry, 150g cold boiled water;

4. Wash the lemon, cut it in half and squeeze out the juice, take 35g and set aside;

5. Wash and peel the pear, cut it in half, remove the core, and cut it into large pieces and divide it into equal parts;

6. Chop half of it;

7. Puree half of the mixture in a food processor;

8. Mix the chopped pears and puree together.

9. Pour in lemon juice and rock sugar and mix well;

10. Add wolfberry and stir well;

11. Cover with plastic wrap and put in the refrigerator for 10-12 hours. Take it out and stir it every 3-4 hours. PS: If you find this step troublesome, you can skip it.

12. Take it out and pour it into the pot (add 150g of cold boiled water into the pot first);

13. Heat over medium-low heat, stirring occasionally;

14. After boiling, remove the astringent layer on the surface;

15. Continue cooking until the jam is concentrated to only 1/2 and the pear becomes transparent;

16. Turn off the heat when the jam becomes thick;

17. Put the jam into the bottle, cover it tightly, turn it upside down for 30 minutes, clean the bottle, leave it at room temperature for 3 to 7 days, and then refrigerate it.

18. Finished product.

I would like to remind everyone that you can eat rock sugar and snow pear jam with white porridge. It is light and healthy, and extremely beneficial to human health. This is one of the reasons why it is so popular.