ほんのり赤い紅玉ジャム（長期保存用）レシピあり

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おいしそう！

まずはジャムにせっかくなので赤く色づけてみた＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊紅玉ジャム（ビン約９コ分）紅玉　正味1.5kg（9.5コ) 砂糖　750g（りんごの重量の50％）レモン汁　大さじ2(レモン約1/2コ) りんごの皮　適量まずはビンを１０分間以上煮沸消毒・・・ ...