蜂蜜水蜜桃果酱

2024-05-24 18:00:33 814

蜂蜜水蜜桃果酱
蜂蜜的成分除了葡萄糖、果糖之种还含有各种维生素、矿物质、胺基酸,蜂蜜比蔗糖(砂糖的主要成份)更容易被人体吸收,因为蜂蜜是由单糖类的葡萄糖和果糖构成,可以被人体直接吸收,而不需要酶的分解。调和成不同口味的饮料,不仅营养也更健康美味!
水蜜桃,能养血美颜,可增加肌肤弹性、柔软与细致的功效,特别适合粗糙与乾燥缺水的肌肤。
本款果酱糖量非常低,蜂蜜与水蜜桃是绝配,蜂蜜能增加颜色,并能带出水蜜桃的香气,为这款果酱加了很多分;味道酸酸甜甜的,甜而不腻,有桃子的浓香而微酸,口感正正好。

Details of ingredients

  • 水蜜桃1000g
  • 冰糖300g
  • 蜂蜜100g
  • 柠檬汁50g
  • 200g

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 蜂蜜水蜜桃果酱

  • 1.将果酱瓶洗净,放入锅中,加水浸过瓶子,煮沸20分钟,关火后将瓶盖放入锅中,继续消毒10分钟;
  • 2.取出沥干水,倒扣果酱瓶;
  • 3.柠檬洗净对切榨汁,备用;
  • 4.水蜜桃洗净;
  • 5.水蜜桃去核去皮,切成小丁,备用;
  • 6.将水蜜桃丁、柠檬汁和冰糖放在玻璃盆内拌匀,用保鲜膜封好,放进冰箱10~12小时,每过3~4小时需要取出来搅拌一次;
  • 7.将腌渍好的水蜜桃倒入到锅中,以大火煮开后,继续以小火持续烹煮;
  • 8.煮沸后捞去表面的浮物与气泡,煮时要不时搅拌,以免粘住锅底;
  • 9.当果酱已有粘稠度,加入蜂蜜,持续烹煮5分钟;
  • 10.续煮至果酱变浓稠后即关火;
  • 11.将果酱装进瓶内,盖紧瓶盖后趁热倒扣,倒扣30分钟后洗净瓶身,置于室温3~7天再放进冰箱中冷藏。
  • 12.酸酸甜甜,清香怡人~
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