Recipe: Raspberry jam

Home Cooking Recipe: Raspberry jam

Notes:

I bought fresh raspberries for the first time, looking at the full fruit and beautiful color, I wanted to taste the fresh taste, I didn’t want to be so sour >.<... How to deal with it, my husband complained that the jam is gone. It hurts him to eat bread in the morning. So, I feel so happily, make them into jam. Today is just the day when my friend’s beans are so happy. I used her mini jam jar to pack my first wave of homemade jam. Is it right? (^∇^)

Ingredients:

Steps:

  1. Home Cooking Recipe: Medium and small hot milk pot (pot needs clean and waterless). Pour fresh fruit and sugar into the pan.

    Medium and small hot milk pot (pot needs clean and waterless). Pour fresh fruit and sugar into the pan.

  2. Home Cooking Recipe: Wait until the fruit is heated to start bubbling out of water (about 5 minutes). Change the small fire to continue heating.

    Wait until the fruit is heated to start bubbling out of water (about 5 minutes). Change the small fire to continue heating.

  3. Home Cooking Recipe: When the pot is full of bubbling, the fruit has begun to be soft and pressed with tools. (I used a tool to lick potatoes)

    When the pot is full of bubbling, the fruit has begun to be soft and pressed with tools. (I used a tool to lick potatoes)

  4. Home Cooking Recipe: After the rolling is even, use a small wooden spoon to keep stirring. Small fires are easy to control and are not prone to excessive boiling. I don't like the feeling of producing a lot of bubbles, too lazy to foam. So, keep using a small fire and stir it.

    After the rolling is even, use a small wooden spoon to keep stirring. Small fires are easy to control and are not prone to excessive boiling. I don't like the feeling of producing a lot of bubbles, too lazy to foam. So, keep using a small fire and stir it.

  5. When the jam starts to thicken, use a spoon to open it with a little thickness. You can turn off the stove. (My husband and I both like the taste of the seeds, so we don't need to filter.)

  6. Take a clean spoon and bottle seal, it's done! Refrigerate in the refrigerator and use it best in two weeks.

Tips:

The container containing the jam needs to be sealed, anhydrous and oil free. I used to soak in boiling water and dry it with a kitchen towel to keep it warm. Hot canned hot jam is not easy to break. Mind the seed friends, you can filter the jam before it becomes thick, and then continue to heat the seeded jam.


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