Making Sweet Shine Musket Jam
Fruits go bad easily if you can't eat them all at once. So I thought I'd send them all away, so I made this sweet shine musket jam.
6 serving
Within 120 minutes
trash
Ingredients
  • Shine Muskett
    1.5piece
  • Sugar
    5TS
  • lemon juice
    0.5spoon
  • Vinegar
    3spoon
Cooking Steps
STEP 1/23
Glass bottles are sterilized with hot water.
STEP 2/23
And wipe off the big water and dry it naturally.
STEP 3/23
Dip the shine musket several times in clean water times.
STEP 4/23
Then dissolve vinegar after soaking in cold water.
STEP 5/23
Soak in vinegar water for about 25 minutes.
STEP 6/23
After 25 minutes, rinse several times under running water.
STEP 7/23
And wipe the water clean.
STEP 8/23
Place the cleanly polished shine musket in a dry skillet.
STEP 9/23
Cover and simmer over high heat for 30 to 40 minutes.
STEP 10/23
It goes from green to yellow, and there's a lot of juice.
STEP 11/23
Bring to a boil even though it turns completely yellow.
STEP 12/23
The timing to turn off the heat is when the skin comes off on its own.
Keep boiling until this is done.
STEP 13/23
When the skin comes off on its own, turn off the heat and strain through a sieve.
STEP 14/23
Then, use a spatula to separate the skin, kernel, and pulp.
STEP 15/23
This much juice came out for me.
STEP 16/23
Please check if there is any skin attached to the pulp and remove the skin.
STEP 17/23
Put the filtered pulp and juice back into a dry pan and boil over high heat for about 15 minutes.
STEP 18/23
After 15 minutes, add sugar, one at a time.
STEP 19/23
And from this point on, you keep stirring constantly stirring. Until the concentration thickens.
STEP 20/23
If you keep stirring, it will become thick. Add lemon juice and boil it down for another 2-3 minutes.
STEP 21/23
If it's thick like this, it's done.
STEP 22/23
Put it in a hot sterilized bottle, cool it down, and refrigerate it.
STEP 23/23
Like this, it's complete! You can add it to cakes, cookies, bread, etc.
You never use water except when you wash it because it produces nectar. Bring to a boil until the skin is peeled off. Stir continuously after sugar is added until thickened.
Cooking review
2.00
score
  • 496*****
    score
    It's a gas stove, right I grabbed 3 times the amount and made it 3 times the amount, but it's all burnt crying Is the front review gas stove a problem or is it because I made 3x the ingredients Do I have to use induction
    2023-10-05 11:31
  • 375*****
    score
    It burned before the juice came out because it was strong from the beginning;;;;
    2022-10-18 10:29
chicken Recommended recipe
  • 1
    Grilled garlic chicken. Mom's garlic chicken
    4.83(35)
  • 2
    Crispy fried chicken
    5.00(5)
  • 3
    How to make fried chicken at home
    5.00(8)
  • 4
    Making wingbong soy sauce chicken
    5.00(11)
Kimchi Recommended recipe
  • 1
    Golden recipe for bossam radish kimchi and how to boil boiled po
    4.94(48)
  • 2
    Chef Baek makes tofu kimchi!!!!!
    4.96(138)
  • 3
    Rice thief. It's not hard to make perilla leaf kimchi^^
    4.97(765)
  • 4
    Fried Kimchi Golden Recipe Kimchi Stir-Fried Kimchi
    4.89(430)