How to make osmanthus pear jam

Does your nine-to-five job make you feel suffocated? After years of overtime work, are you too tired to complain? When you continue to work with an empty stomach, do you yearn for the food stalls on the roadside? Stop, it’s unhygienic to eat on the roadside, you might as well learn to cook it yourself. Now, let me show you how to make osmanthus pear jam.

1. 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;

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

3. Wash the lemon, cut it in half and squeeze out the juice, take 10g and set aside;

4. Wash and peel the pears, cut them in half and remove the cores, then chop them into small pieces. Mix the pears, lemon juice, cold boiled water and rock sugar in a glass bowl and seal it with plastic wrap. Put it in the refrigerator for 10 to 12 hours, taking it out and stirring it every 3 to 4 hours.

5. Take it out of the refrigerator, pour it into a copper pot and heat it over medium-low heat, stirring occasionally;

6. Remove the astringent juice after boiling;

7. Add osmanthus and continue cooking until the pears become transparent and the jam becomes thick, then turn off the heat;

8. Put the jam into the bottle, cover the bottle cap 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. The finished jam can be spread on toast, and the delicious taste is on the tip of your tongue…

Have you learned today’s introduction? If you want to eat safely and healthily, you have to do it yourself, so take action now and enjoy the process of making osmanthus pear jam together.