Wednesday, 7 October 2015

洛神花果酱(Roselle Jam)



 原来煮洛神花果酱,并没有想象中难。
而且还蛮喜欢那酸酸甜甜的味道。


 家里刚好烤了巧克力土司。
马上涂上新鲜的洛神花酱, 感觉有点像,巧克力搭草莓,
不错!


 煮这个洛神花果酱,还可以一箭双雕,
除了收获2小瓶果酱之外,还额外多一壶的洛神花茶呢!


 也是酸酸甜甜,很醒味蕾的!
好喝!我喜欢!
别被它鲜艳的红色外貌吓到,
100%天然色素,绝对可以放心饮用。









这就是洛神花的果实了。
傻傻的我,第一次接触时,还以为这是它的花,
原来不是所有的果都是圆或椭圆形的。



洛神花茶有美容、瘦身、降压之功效,特别适合女性饮用。
洛神花含味酸,维生素C,接骨木三糖苷、柠檬酸等营养成分,
有益于平衡血脂,增进钙吸收,促进消化,
解毒利水,能解除身体的倦怠感。




洛神花果酱

材料
新鲜的洛神花   250克
水                    700毫升
黄糖                 125克


1。把洗干净去籽的洛神花,放一锅滚水里,小火煮约30分钟。

2。把洛神花渣过滤待稍微凉后,放进搅拌机搅匀,然后再倒入个小锅里,加入黄糖,小火煮至浓稠即可(约5分钟)。 

3。把过滤出来的洛神花茶,加些冰糖调味,就可以喝了。




过滤后的洛神花果,还是有少少的果汁,以搅拌机搅匀,加糖,再度小火煮稠即成果酱。
Sift the roselle and blend it evenly.  Then pour into another small pot, add in brown sugar, cook with low flame until become thicken( about 5 minutes).



Roselle Jam
Ingredients
Fresh roselle              250g
Water                        700ml
Brown sugar               125g

Method :
1.  Cook the seeded and cleaned roselle in a pot full with boiling water at low flame for about 30 minutes.

2.  Sift the roselle and blend it evenly.  Then pour into another small pot, add in brown sugar, cook with low flame until become thicken( about 5 minutes).

3.  For the sifted roselle tea, add in some rock sugar, stir well and serve.














 感谢好姐妹,May常给我送来许多好料,
就如这洛神花果,也是出自她家的小小果菜园。
感恩哦!



@@@@@ Enjoy ! @@@@@

10 comments:

  1. 这洛神花我也没尝过,很好奇它的味道!
    Aunty可否让我尝一小口呢?

    ReplyDelete
  2. 洛神花果很漂亮。。。MayMay很厉害
    洛神花果酱也很赞。。AuntyYoung也很厉害

    ReplyDelete
  3. 安迪漾,我也是煮了洛神花果酱,不过还加了一样。。。呵呵!

    ReplyDelete
  4. good job, aunty young, 下次我要用这个来当马卡龙馅料,一定很好吃 !!!

    ReplyDelete
  5. Hi Aunty Young, this is one of my favourite jam. Easy to cook and very pulpy. Has the natural citrus taste. Nice.

    ReplyDelete
  6. 好棒哦!颜色美又美容养颜,真好!

    ReplyDelete
  7. Hi Aunty Young
    thanks for sharing such a great recipe. I do get fresh roselle in my local market sometimes and I make the drink for my grandson. For the jam- do you use the whole fruit with the calyx and everythingl when you boil and then make jam? I just need to be clear on this.
    Thanks again and hope to be trying it out soon
    Regards

    ReplyDelete
    Replies
    1. Hi Mrs Singh,
      Yes, this is my first time cook the roselle jam. I use the whole fruit including the calyx but excluding the seed to cook as jam.
      Is there any fallout to use the calyx?
      Looking forward to hear your sharing.

      Delete
  8. Hi Aunty Young,
    May I know how long can this jam been kept?
    Thank you.

    ReplyDelete
    Replies
    1. Hi Jose,
      If you make sure free from moist every time you transfer from the cointainer or jar,lt can be keep for longer period. At least 2 weeks .

      Delete

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