Jam, in fact, I do it every year. I accidentally saw this book in the library. I suddenly found out that the book really summed up the experience that I have summarized over the years. If I saw this book a few years ago, Wouldn't it be less detours? Now, I will extract the contents of the book and combine my own experience and share it with everyone. I hope to help those friends who love jam as much as I do. Thanks again to Miki editor.
To make jam, you must choose the fruit first, then you will choose the fruit? 1, the pectin content is different, the production of jam will be different. Fruits with high pectin content: green apples, lemons, citrus, persimmons, raspberries (most commonly used in baking) Fruits in pectin content: strawberries, blueberries, fruits with low pectin content: pears, red apples, mangoes, kiwis 2 , Fruit selection: choose freshly cooked or fast-cooked fruit. The ripe fruit has less pectin and is unripe. My personal experience is to choose hard but to eat. 3, the treatment of fruit: peeled and seeded to remove the nucleus. Just besides the meat, try to go as far as possible.
There are four kinds of sugars: 1, white sugar: usually, the ratio of fruit to sugar is 3:1, sweet fruit can be 4:1, sour fruit can be 2:1, everyone knows, In addition to better functioning of pectin, the role of sugar is also a preservative. The more sugar, the longer it will be stored. Some friends will evaluate other people's recipes are very sweet, this is a layman. 2, rock sugar: rock sugar can increase the gloss of the jam, the family has rock sugar, can be mixed with white sugar, 1:1 ratio. 3, maltose: can increase the viscosity of the jam, if the pectin content is small, you can replace the white sugar with a part of maltose 4, honey: can increase the flavor, but not more, will affect the fruit flavor of the jam.
Others: 1, about oxidative discoloration: the weapon to prevent oxidation is lemon juice! ! ! But you can't add more, too much acid will make the pectin invalid. In addition, I personally feel that if you can cut a piece of dipping sauce, do not use a cooking machine to break, too easy to oxidize and black. 2, about the tool: can not use iron and aluminum pots and spoons, will make the jam black, but also bad for the body. Enamel, stainless steel can be. 3, About preservation: Wash the bottle with jam and wash it in hot water, then put it in the oven for 100 degrees, about 10 minutes, the water can be dried. Hot bottle bottling. If you want to keep it for a longer period of time, you can steam it for 10 minutes or boil it in hot water for 10 minutes. Remove the inverted buckle, cool it and refrigerate.
Note: 1. After mixing the fruit and sugar, be sure to cover it in a refrigerator with a plastic wrap for a minimum of 3 hours, preferably overnight. This allows the sugar to fully marinate the pectin. 2, in the process of tanning, you must go to the end, it must be very embarrassing. 3, the bottling must be 1 cm away from the mouth of the bottle, so that the inverted buckle can discharge the inside air. Conducive to preservation.