今次我有一些比較熟的紅桑子，所以用來造果醬，非常簡易方便～
材料
紅桑子 420克
砂糖 210克
檸檬（榨汁） 半個*
*份量可按口味加減
- 先將玻璃樽和蓋子清洗乾淨，放進大鍋中，加入冷水後煮沸，烚約10分鐘後，倒轉瀝乾備用。
- 將紅桑子放入鍋中，開中火，加入糖略煮。再加入檸檬汁，以中火煮約5分鐘，其間不時攪拌。
- 調低至小火，煮約20分鐘，將果醬煮至濃稠，其間不時攪拌以防止煮焦。
- 趁熱將果醬倒進玻璃樽，放涼後蓋上樽蓋。放入雪櫃可以保存約一個月。
Ingredients
Raspberry 420g
Sugar 210g
Juice of half a lemon*
*Adjust the flavor to your taste
- Before you start, sterilize your jar. Put the jar and lid in a deep saucepan. Cover with cold water and bring to boil. Boil for 10 minutes. Carefully place the jars on a baking tray. Allow to air dry.
- In a saucepan over medium heat, combine the raspberries and sugar. Then add lemon juice, stirring frequently, cook for 5 minutes until the mixture is boiling.
- Reduce the heat to medium-low. Simmer and stir frequently. Cook until the mixture has thickened. This takes about 20 minutes.
- Transfer the jam to the glass jar. Let the jam cook completely before covering and refrigerating.
食得唔好嘥 Reduce food waste, use leftovers
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Empty Plate Action would keep sharing some leftovers recipe. Let’s discover various ways to use up leftovers.
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