洛神花果醬Roselle jam


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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.

食材
洛神花roselle
350克g
麥芽糖malt sugar
360克g
水water
400克g
檸檬汁lemon juice
1茶匙tsp
  • 1
    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.
  • 2
    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.
  • 3
    中慢火煮,間中攪拌; Cook at medium low, stir it occasionally.
  • 4
    大概45分鐘後會變得黏稠; It looks thicker after 45 mins.
  • 5
    用攪拌機打碎花萼,使之幼細; Blend to get a smoother paste.
  • 6
    回鍋稍煮片刻; Slightly cook again.
  • 7
    果醬就完成了,待涼後入瓶; Pour the jam into cleaned jars after cooling.
  • 8
    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.
  • 9
    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.

2017/09/25 發表 2,825 瀏覽
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