F5_Mystics
2022-06-29T09:00:24+00:00
前些天超市买了两斤杏，卖相不错，又红又大，但是味道不太甜，吃不完又浪费，干脆熬了锅果酱，记录一下过程，期间忘记拍了[img]https://img.nga.178.com/attachments/mon_201209/14/-47218_5052bc4cc6331.png[/img]
[img]https://img.nga.178.com/attachments/mon_202207/04/-d1rcQ2q-jfbnZyT3cSc2-g2.jpeg[/img]
1.杏洗净，果肉切小块
2.600g杏肉+200g白砂糖+半个柠檬的汁，入不粘锅中小火熬，期间不断用铲子翻动
3.熬至果肉软烂，香气充足，取样滴入凉水不散开即可，关火装罐冷藏
一点经验：
1.b站抄的原方子没加柠檬汁，我加是因为之前做柠檬水剩了半个[img]https://img.nga.178.com/attachments/mon_201209/14/-47218_5052bc4cc6331.png[/img]而且看有up说熬果酱加柠檬汁利于出果胶什么的就加了
2.不断翻动是因为底部水分气化冒泡溅得厉害，翻动有利于排气，减少溅射高温伤害[img]https://img.nga.178.com/attachments/mon_201209/14/-47218_5052bc4cc6331.png[/img]
3.做好的果酱很香，兑水做冷饮很美味[img]https://img.nga.178.com/attachments/mon_201209/14/-47218_5052bcbe35760.png[/img]
[img]https://img.nga.178.com/attachments/mon_202207/04/-d1rcQ2q-jfbnZyT3cSc2-g2.jpeg[/img]
1.杏洗净，果肉切小块
2.600g杏肉+200g白砂糖+半个柠檬的汁，入不粘锅中小火熬，期间不断用铲子翻动
3.熬至果肉软烂，香气充足，取样滴入凉水不散开即可，关火装罐冷藏
一点经验：
1.b站抄的原方子没加柠檬汁，我加是因为之前做柠檬水剩了半个[img]https://img.nga.178.com/attachments/mon_201209/14/-47218_5052bc4cc6331.png[/img]而且看有up说熬果酱加柠檬汁利于出果胶什么的就加了
2.不断翻动是因为底部水分气化冒泡溅得厉害，翻动有利于排气，减少溅射高温伤害[img]https://img.nga.178.com/attachments/mon_201209/14/-47218_5052bc4cc6331.png[/img]
3.做好的果酱很香，兑水做冷饮很美味[img]https://img.nga.178.com/attachments/mon_201209/14/-47218_5052bcbe35760.png[/img]