成品: 1瓶 (大約550g)
For 1 bottom (about 550g)
難度: 入門
Difficulty: Beginner
所需時間: 30分鍾
Cooking Time: 30mins
詳細做法請查閱YouTube:
Detail on YouTube:
https://youtu.be/h8XuojsN8ls
材料 Ingredients
330g 新鮮荔枝 (果肉部份) FreshLychee (Pulp only)
220g 白砂糖 White Sugar
6g 果膠粉 Yellow pectin
22g 白砂糖 (B) White Sugar (B)
30g 檸檬汁 Lemon Juice
.
選擇性 (optional)
3-4片 (Slide) 新鮮或乾佛手果片Dried or Fresh Chayote
1條 (pc) 香草條 (已使用) Used Vanilla bean
1 先荔枝去皮, 及去核
切粒或原個使用
果膠粉 和 砂糖(B)混合
Romove the lychee skin and seed
Cut dice or keep whole for using
Mix the pectin with sugar (B) firsly
.
2 果肉, 果汁,香草條,佛手瓜片放入煲中
開中小火, 倒入檸檬汁
倒入一半砂糖, 糖熔化後, 再把餘下倒入
小氣泡時, 倒入果膠粉, 盡快混合
中間要不停攪拌!
Put the Juice, pulp, vanilla bean, Chayote slide in the saucepan
Med heat. Pour the lemon juice in
And half sugar in. When sugar dissolved, add the remaining.
Bring to simmer. Pectin mixture in, mix immediatley.
Keep stiring.
.
3 沸騰時, 轉小火, 中間要不停攪拌!
Turn to low heat after boiled. Keep stiring.
.
4 看到果肉收縮, 果醬顯現亮面
把果醬滴在冷藏的鐵湯匙上
如果成品濃度可以, 關火
Seeing the pulp shrink, the jam appears bright
Drop few on the iced iron spoon.
If the concentration is Okay, turn off the heat
.
5 立即倒入已消毒的玻璃瓶中
8-9成滿. 封蓋, 反轉
需在室外放涼!!!
Pour immediately into a sterilized glass bottle
80-90% full. Capped and reverse
Keep outside for cooling
*開封後, 需放回冰箱, 及盡快食用
If it is opened, store in the fridge and finish it as soon as possible
完成
Finished
參考影片 - Refere to:
1. 果醬教學｜柚子 葡萄柚果醬 神奇果醬 配肉一流 提升鮮味 去油膩感 純素 (Eng Sub) - Grapefruit and Pomelo Marmalade Vegan
https://youtu.be/d-KVkZCQSy0
2. 果醬教學｜蜜餞柑皮 日向夏蜜柑 神奇蜜柑 白色果皮都可食用?! 簡易 無爐 (Eng Sub) - Candied Citrus Tamurana White Peel Edible?
https://youtu.be/3V4H9fXRG6I
3.簡易篇｜自制薄荷醬 (Eng Sub) - Homemade Mint Jelly Sauce
https://youtu.be/g_TfUuB15Dc
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