Main ingredients:
Lemons: 4 (about 490g); Rock sugar: 850g.
Additional ingredients:
Salt: appropriate amount.
Taste: sweet and sour; Cooking method: stewing; Time-consuming: several hours; Difficulty: easy.
Steps for making Lemon and Rock Sugar Jelly
Ingredients: 4 lemons (about 490g) and 850g of yellow rock sugar.
Soak the lemons in clean water for 20 minutes and wash them with salt.
Cut the washed lemons into slices (remove the seeds).
Layer the rock sugar and lemon slices in an electric pot. Repeat until all the ingredients are used up.
Select the soup cooking function and press the start button.
After the soup cooking function is finished, do not rush to serve it. It will automatically enter the insulation function and can be kept warm for 8 hours (I made it at night and took it out in the morning, and it was kept warm overnight).
After being kept warm overnight, the lemon and rock sugar jelly has become very thick.
After cooling, it can be bottled. It’s super simple, isn’t it?
