Bingtang Sydney Jam

Published Apr 5, 2022 at 14:53pm ET

Bingtang Sydney Jam

Ice sugar Sydney jam, pure hand-made jam, cough moistening lung, with Sydney, ice sugar cooked together slowly.

Food Material List

1 Sydney pulp 600g
2 Lemon juice 35g
3 Crystal sugar 320G
4 Chinese wolfberry 20g
5 Cool boiling water 150g

Operational steps

1 Soak the jam bottle with boiling water for 15 minutes one day in advance.
2 Then air it upside down and stand by.
3 Food preparation: Sydney pulp 600g, lemon 2 (juice 35g), ice sugar 320g, wolfberry 20g, cold boiled water 150g;
4 Rinse the lemon and squeeze the juice after cutting. Take 35g and set aside.
5 Rinse and peel the Sydney pear, remove the core after cutting, cut the large pieces evenly into equal parts.
6 Half shredded;
7 Half of the machine is beaten into mud.
8 Mix the chopped pears with the mud.
9 Pour in lemon juice and sugar and mix well.
10 Add wolfberry and mix well.
11 Seal it with fresh-keeping film, put it in refrigerator for 10-12 hours, take it out every 3-4 hours and stir it; PS: If you feel troubled, this step can be removed;
12 Remove and pour into the pot (150 g of cold boiling water is added first).
13 Heating with medium and small fires, stirring from time to time;
14 After boiling, remove a layer of astringent juice from the surface.
15 Cook until the jam is concentrated to only 1/2 and the Sydney becomes transparent.
16 When the jam is thick, it can turn off the fire.
17 Put the jam in a bottle, cover it tightly, turn it upside down for 30 minutes, wash the bottle, put it at room temperature for 3 to 7 days, and then put it in the refrigerator for refrigeration.
18 Finished products.

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