Although I don't like the wet and sultry season of the rainy season, I love the fruits of this season. Yesterday, I smashed the licorice and dried plum, and today I sang the bayberry jam, sour and sweet, eating yogurt, toast, bread... can be a companion, it is versatile.
Bayberry soaked in light salt water for 10 minutes
Drain the water, stand by
Take the bayberry pulp (I like to use kitchen scissors, cut a knife, remove the bayberry core, very convenient)
500 grams of bayberry pulp is quickly completed
Pour the bayberry pulp and rock sugar into the bread machine and press the jam button to start. (The sugar granules are too large, use a microwave oven for a while, and break it with a tap)
After the first operation of the bread machine is completed, add half a lemon juice, maltose, and continue to start the second operation. The second operation is over. If it feels not sticky, you can continue it once. You should grasp it well in the middle of the operation to avoid over-drying and causing burnt smell.
The water is thick, sour and sweet.
Myrtle pulp has more water, and it needs to be operated several times with the bread machine. The advantage is that it doesn't need to be stirred and taken care of, it is self-care, but the last time it is necessary to grasp the time and burn it. If you have nothing to do with the bread machine at home, you can use the pot to make the soup. The pulp has more water, small and medium heat, and it has to be stirred constantly. The water is easy to evaporate. Finally, change the small fire and the water can be concentrated.