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63 食譜 115 粉絲

洛神花果醬Roselle jam

洛神花果醬Roselle jam

描述

正值立秋,鍾情於洛神花的朋友要趕快去買來做果醬咯!
Making roselle jam at home needs no chemicals or preservatives or colourings because the fresh roselle is purchased from the market. The jam ends up with some texture.

141 說讚 1 一起做

食材

步驟

  • 只把新鮮洛神花的花萼掰出,洗乾淨;
Remove all the roselle pods, keep the petals and wash thoroughly.

    只把新鮮洛神花的花萼掰出,洗乾淨; Remove all the roselle pods, keep the petals and wash thoroughly.

  • 鍋裡放花萼、麥芽糖和水煮滾;
Add roselle, malt sugar and water in a sauce pan, bring to boil.

    鍋裡放花萼、麥芽糖和水煮滾; Add roselle, malt sugar and water in a sauce pan, bring to boil.

  • 中慢火煮,間中攪拌;
Cook at medium low, stir it occasionally.

    中慢火煮,間中攪拌; Cook at medium low, stir it occasionally.

  • 大概45分鐘後會變得黏稠;
It looks thicker after 45 mins.

    大概45分鐘後會變得黏稠; It looks thicker after 45 mins.

  • 用攪拌機打碎花萼,使之幼細;
Blend to get a smoother paste.

    用攪拌機打碎花萼,使之幼細; Blend to get a smoother paste.

  • 回鍋稍煮片刻;
Slightly cook again.

    回鍋稍煮片刻; Slightly cook again.

  • 果醬就完成了,待涼後入瓶;
Pour the jam into cleaned jars after cooling.

    果醬就完成了,待涼後入瓶; Pour the jam into cleaned jars after cooling.

  • 嘴刁的兒子覺得塗抹在法包上好吃極了!
My son likes eating it on his own way.

    嘴刁的兒子覺得塗抹在法包上好吃極了! My son likes eating it on his own way.

  • 紅寶石般的花茶真美!
What a cup of reddish roselle tea!

    紅寶石般的花茶真美! What a cup of reddish roselle tea!

小撇步

一般比例是1:1,不過我喜歡1:0.6,但麥芽糖的甜度不高,所以這裡我多用了一些。
The ratio of roselle to sugar is normally 1:1, however, malt sugar is less sweeter so having more doesn't really matter.

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gin-gin 63 食譜 115 粉絲

*《英式下午茶糕點製作班》導師* 編寫食譜的初衷是給我墨爾本阿姨參考的,後來發現傭人因此非常興奮,於是繼續,也可讓她的朋友們享受這份幸福感。The very 1st reason for writing such is to share recipes with my aunt in Melbourne, but later on I found my helper loves it too!

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