石榴苹果果酱

2024-06-12 14:59:01 437

石榴苹果果酱
当下正式吃石榴的时节,今天向大家介绍一下剥石榴的方法,石榴具有很强的抗氧化性和抑菌作用,是抗衰老和防癌症的佳品,石榴苹果搭配制作的果酱甜味适中,而且营养丰富,而且能有效增强人体免疫力,在这里跟大家分享一下如何制作石榴苹果果酱。

Details of ingredients

  • 石榴汁800g
  • 苹果果肉800g
  • 冰糖400g
  • 柠檬汁80g

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 石榴苹果果酱

  • 1.挑选优质的石榴,洗净外皮;
  • 2.用刀削去石榴的头部和根部,并沿着纹路用刀切出刀口;
  • 3.用力均匀的掰开;
  • 4.将石榴籽一个个剥出;
  • 5.将是石榴籽装进热水消毒过的过滤袋中;
  • 6.用力挤压,将石榴汁挤出,石榴籽则被分离出来;
  • 7.玫瑰苹果和黄柠檬,洗净备用;
  • 8.柠檬对切,榨取柠檬汁,取80g柠檬汁,备用;
  • 9.将苹果去皮去核切丁,放入玻璃盆中,加入冰糖、石榴汁及柠檬汁,保鲜膜封好,放进冰箱10~12小时,每过3~4小时需取出来搅拌一次;
  • 10.将果酱瓶洗净,放入锅中,加水摸过瓶子,煮沸10分钟,关火后将瓶盖放入锅中,继续消毒10分钟;取出沥干水,倒扣果酱瓶,备用;
  • 11.自冰箱中取出,倒入铜锅内以中小火熬煮;
  • 12.煮沸后将涩汁去除;
  • 13.30分钟左右,当锅中的水量渐渐减少约一半,酱汁浓缩,果肉变得透明熟软,再持续烹煮直到果泥开始有浓稠感出现,用手持式料理棒将半数以上的苹果果肉打碎,继续熬煮至酱汁几乎收干,达到果酱煮糖凝固的终点温度103℃;
  • 14.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天再放入冰箱中冷藏;
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