Sour jelly custard

How to choose custard: best to choose soursop of the West, because the land in favor of the same tastes sweet custard. Choose fresh fruit and big, thick rice.

Preparation: 1kg meat custard (seeded), 1 / 2kg of white sugar. According to the experience, do not choose imported sugar (especially Thailand), because after making jam with honey sour, not tasty.

Perform:
Custard apple peel, then left raw poultry water washed through, let dry and remove pits. Next, soak the mixture (custard + sugar) during the six hours.

Slug stages: pan up north, to smolder, to the mixture and stir constantly to prevent sticking pan. Slugs until the jam has plasticity "soft hand". Before the north, mixed with two tubes vanilla for flavor. If food dryer, the dryer as indicated in the guide.

Also done in a way that folk jam, remove the tray, spread out very thin, a sunny exposure. Just about two hours or face once. Go twice as can pack into cellophane. Just to dry, can be used for a month without preservatives because the road is the most effective preservatives.
 
About the nutritional value of custard jam, Dr. Dao Thi Yen Thuy - Nutrition Center City, said:
Custard jam made from soursop to have the toughness to jam. After slugs, pieces of fresh custard soaked sugar, jam nutritional composition changes less than fresh fruit custard.
 
Custard jam sugar is quite high, depending on the amount of sugar was added to the sweetness of the marmalade and custard. Component fiber, minerals such as calcium, phosphorus, potassium ... in jelly custard unchanged, but reduced levels of vitamin C than fresh fruit.

Energy supply is mainly due to the amount of sugar produced, an average of 60kcal / 100g fresh custard (equivalent to a medium-sized banana old) and 260-300kcal / custard jam 100g (equivalent to 1.5 cups of white rice) .