Red bayberry jam(yang mei guo jiang )

Red bayberry jam

Introduction:

"Red bayberry is also the fruit of the season now. Someone gave me a basket. My family has a small population and they can't eat much. I'm afraid that red bayberry will grow worms in a few days. I'd better deal with it as soon as possible and make some red bayberry sauce to seal up the delicious food. Red bayberry jam is very delicious. It's sour and sweet, with a little bit of flesh. It's delicious that can't be bought outside! "

Production steps:

Step 1: a basket of fresh Bayberry

Step 2: soak Myrica rubra in salt water for 10 minutes, wash and drain

Step 3: peel off the pulp with a knife

Step 4: put the pulp in a casserole, sprinkle sugar evenly and marinate for a while

Step 5: after a while, the red bayberry juice comes out. At this time, turn the heat down and start to boil. Tap the flesh with a wooden spoon

Step 6: keep stirring while boiling with a wooden spoon, and I put some rock sugar in the middle.

Step 7: when the pulp is all cooked, add 2 teaspoons maltose and continue to stir while boiling

Step 8: squeeze another half of the lemon juice and continue to cook

Step 9: after boiling for about half an hour, the juice begins to thicken, and you can turn off the fire

Step 10: after cooling, put the jam in a sealed bottle and refrigerate. Enjoy it slowly!

Step 11: sweet and sour taste, with toast to eat the most delicious!

Materials required:

Red bayberry: right amount

White sugar (rock sugar): moderate amount

Maltose: right amount

Lemon juice: right amount

Note: 1, waxberry is sour, put more sugar or rock sugar than other jam. 2. Because it is a healthy jam without preservatives, keep it in the refrigerator, please eat it as soon as possible.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Yang Mei Guo Jiang