红桃K果酱

2024-05-01 12:01:17 269

红桃K果酱
红桃K也叫玫瑰茄,洛神花,补血果,秋天的时候结果,红彤彤的看着像一个个小铃铛。红桃K的花蕊晒干可以用来泡茶,很多水果茶泡出来带红色,就是加了干的红桃K花蕊。新鲜的红桃K可以用来做果酱或者做成糖渍的零食,女人每天坚持吃一些,有补血的效果。

Details of ingredients

  • 红桃K1000克
  • 白砂糖350克
  • 300克

Technique

  • 难度简单
  • 工艺烘焙
  • 口味甜味
  • 时间一小时

Steps to make 红桃K果酱

  • 1.准备好新鲜的红桃K和白砂糖
  • 2.红桃K用水浸泡10分钟后搓洗干净
  • 3.洗干净的红桃K捞出沥一下水
  • 4.把花瓣红桃K摘下来,每一朵有5个花瓣,再撕成2半
  • 5.红桃K果实切成2半
  • 6.放到热水里煮5分钟左右
  • 7.煮出黏液后把果核捞出,红桃K果核中的黏液可以养胃
  • 8.把红桃K花蕊放入刚煮完果核的锅里,把花蕊煮软后关火,时间不用太长,大概2-3分钟就可以了
  • 9.煮好的红桃K花蕊放入面包机里,加入白砂糖,启动果酱功能,面包桶上加盖一张油纸,防止搅拌过程中果酱飞溅出来。如果没有面包机,可以放到不粘锅里去做,需要不停的搅拌,防止糊底。红桃K和糖的比例大概是3:1,红桃K本身比较酸,所以要加比较多的糖中和酸味
  • 10.红桃K果酱做的过程中,把装果酱用的玻璃瓶清洗干净,连带瓶盖一起放入没有油的锅里,冷水开火把玻璃瓶煮开再煮5分钟,捞出沥干水分,做好消毒准备工作
  • 11.红桃K果酱熬到浓稠就可以了,平时熬果酱会加柠檬汁提升口感,红桃K自带酸味,就不需要额外加柠檬汁了
  • 12.趁热把红桃K果酱装瓶,倒扣形成真空包装,放凉后放冰箱冷藏能放好几个月。如果玻璃瓶子配的是塑料盖,要等果酱凉了再装瓶,不用倒扣放。
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