苹果含有很多果胶,极适宜制作果酱.其做法是:苹果2斤.洗净去皮,挖去果心果核,切成约1厘米见方的小块,放入铝锅或铜锅里(不能用铁锅,否则会产生氧化作用使果酱变黑),加注水少许,在火上煮15～25分钟.煮时不断用铝勺搅拌以免将果肉烧糊或粘锅,等到有一半左右的果肉变成细块,果酱粘度增加时加入白糖一斤再搅拌10分钟,即成为甜酸味美的果酱了. Apple contains a lot of pectin, very suitable for the production of jam.Its approach is: 2 pounds of apple.Purpose peeled, dredged fruit kernels, cut into small pieces about 1 cm square, into the aluminum or copper pan Can not use the iron pot, otherwise it will produce oxidation of the jam black), add a little water, cook on the fire for 15 to 25 minutes, cook constantly with aluminum spoon stirring in order to avoid burning the meat or stick pan, until about half Into a thin piece of pulp, jam viscosity increases when adding a pound of sugar and then stir for 10 minutes, that is sweet and sour taste of the jam.