Apple Jam | 萍果酱

fill my Sunday with apples

苹果星期天

9 apples

九个苹果

keep cores and skin, cut the edible part into small chunks

芯与皮留着，果肉切小块

then place cores and skin inti the pot, pour in water just enough to cover cores and skin, cook to extract the pectin. After cooking, remove cores and skins, add in apple.

把芯与皮放进锅，加水，盖芯与皮就行了。煮一煮以萃取果胶。然后，把芯与皮拿上，加进果肉，再煮。

when apple become soft and tender, add in 150g sugar and cinnamon. Cook until all sugar melted and when it's thicken, add in juice of one medium lemon. After that add in 2 teaspoon starch (dissolve in cool water first)

当果肉软了，加进150g 糖和肉桂皮。当糖溶了，稠度有有了，加入一粒柠檬汁。然后，加两茶匙藕粉 （先溶于水）。

when starch gelatinized, then can pour in the sterilized bottle. remember hot filling to extend the shelf life.

煮到起芡了，就能倒入消毒过的瓶子。趁还热，就得装进瓶里，保存期会长些。

sterilize bottle and cap, like what you did to milk milk bottle. When the bottle is dry, put the empty bottle in hot water (avoid any water go into it, please lower the hot water level), then pour in the jam, leave a inch head space, tighten the cap, and turn upside. This is to sterilize the cap and vacuum. 

  

用烧水把瓶子和瓶盖消毒，像消毒奶瓶一样。然后等干。再把瓶子泡在热水里，瓶子里不能沾到水,所以请注意热水的水位。倒入苹果酱，盖紧，倒翻。这样就能把盖消毒，密封。