Recipe: Bayberry jam

Home Cooking Recipe: Bayberry jam

Notes:

When I returned to my hometown during the Dragon Boat Festival, I picked up a large basket of red bayberry. After eating and delivering, I found that there was still a lot of surplus. For other fruits, you can still eat it slowly in the refrigerator. Unfortunately, the bayberry is not a storage-resistant fruit, and the umami is easy to lose. This makes you feel extremely wasteful. I thought about the decision to make these bayberry jams, and to keep the sweet and sour taste, but also to live up to the hard work of the people in my hometown.

Ingredients:

Steps:

  1. Home Cooking Recipe: Bayberry is placed in light salt water and soaked for 15 minutes.

    Bayberry is placed in light salt water and soaked for 15 minutes.

  2. Home Cooking Recipe: Gillette tablets are soft with water

    Gillette tablets are soft with water

  3. Home Cooking Recipe: Remove the soaked bayberry and pour the pulp

    Remove the soaked bayberry and pour the pulp

  4. Home Cooking Recipe: Put the chopped pulp into a skillet, pour 190g of white sugar, and let it stand until the plum fruit is out of the water.

    Put the chopped pulp into a skillet, pour 190g of white sugar, and let it stand until the plum fruit is out of the water.

  5. Home Cooking Recipe: At the same time, put the glass container in the pot and boil for 10 minutes, thoroughly disinfect

    At the same time, put the glass container in the pot and boil for 10 minutes, thoroughly disinfect

  6. Home Cooking Recipe: After the fire, boil the bayberry meat and turn it to a small fire. Stir until the jam begins to thicken.

    After the fire, boil the bayberry meat and turn it to a small fire. Stir until the jam begins to thicken.

  7. Home Cooking Recipe: Put in soft gelatin tablets

    Put in soft gelatin tablets

  8. Home Cooking Recipe: Squeeze half a lemon juice

    Squeeze half a lemon juice

  9. Home Cooking Recipe: Stir until the jam is thick, then turn off the heat, let it cool, and then put it into a glass bottle that has been poisoned before.

    Stir until the jam is thick, then turn off the heat, let it cool, and then put it into a glass bottle that has been poisoned before.

Tips:

1. Yangmei is delicious but can't eat too much. Eating too much bayberry will cause fire. In addition, people with chronic gastritis, gastric ulcer, excessive gastric acid secretion should not eat on an empty stomach, so as not to cause excessive gastric acid secretion to induce the disease; diabetic patients with poor basic glycemic control is also best not to eat bayberry. 2, the pots of 熬 jam try to choose an acid-resistant pot (enamel pot, casserole, stainless steel pot or glass), do not use iron pot. 3, in the jam when people can not walk away, to continue the shovel to stir, otherwise it is easy to paste the pot. 4. The glass bottle of jam can be a salad bottle or a pudding jar, but it must be thoroughly disinfected and dried. Put the jam in the refrigerator for more than half a month. 5, the white sugar in the bayberry jam can be increased or decreased according to the individual taste, my 190g white sugar corresponding to the nucleus after the arbutus pulp is 535g. 6, Gillette tablets are added to increase the consistency of the jam, replaced with fish gelatin powder or add a few jelly can also.


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