How to make verbena kiwi jam

After working five days a week, you should be exhausted. When you have a weekend off, you will definitely curl up on the sofa or bed, and your lunch and dinner will be either instant noodles or takeout. As someone like you, are you really not worried about dying young? So, learn to cook something for yourself while you are still healthy. Now, I will teach you how to make verbena kiwi jam.

1.12. Take out the jam bottle, drain it and turn it upside down;

2.21. Wash the jam jars, put them in a pot, add enough water to cover the jars, boil for 10 minutes, turn off the heat, put the jar caps in the pot, and continue to sterilize for 10 minutes;

3.14. Peel the kiwi fruit, cut half into 1 cm cubes, and crush the other half by hand; mix the kiwi fruit, lemon juice and rock sugar in a glass bowl, and seal it with plastic wrap; put it in the refrigerator for 10-12 hours, and take it out and stir it every 3-4 hours;

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

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

6.6 Use a strainer to filter out the verbena, leaving the filtered juice in the pot, take it out of the refrigerator, pour it into a copper pot and heat it over medium-low heat, stirring from time to time;

7.7. Remove the astringent juice after boiling;

8.8. Cook until the jam becomes thick, then turn off the heat, put the jam into the bottle, cover the bottle tightly and turn it upside down while it is still hot. After turning it upside down for 30 minutes, wash the bottle and place it at room temperature for 3 to 7 days before refrigerating it.

9.9. The finished product is ready to be enjoyed!

With the complete step-by-step method of verbena kiwi jam, I believe you will be able to master it in no time. By then, you will definitely be very happy with your "performance".