Red bayberry jam(yang mei guo jiang )

Red bayberry jam

Introduction:

"On the Dragon Boat Festival, I picked a large basket of red bayberry when I went back to my hometown. After eating and delivering, I found that there was still a lot of surplus. It's a pity that bayberry is not a storable fruit, so it's easy to lose its flavor. In this way, it's a great waste. After thinking about it, I decided to make the red bayberry jam and keep the sweet and sour taste, which is worthy of the hard work of the people in my hometown. "

Production steps:

Step 1: put red bayberry into light salt water and soak for 15 minutes.

Step 2: soften the tablet with water bubble

Step 3: remove the core from the soaked red bayberry pulp

Step 4: put the cut pulp into a skillet, pour in 200g white granulated sugar, and let it stand until the red bayberry pulp comes out of water

Step 5: at the same time, put the glass container into the pot to boil for 10 minutes, and disinfect thoroughly.

Step 6: Boil the red bayberry meat over medium heat and turn to low heat. Keep stirring until the jam starts to thicken

Step 7: add the softened Gillette tablets

Step 8: squeeze another half of the lemon juice

Step 9: stir until the jam is thick, then turn off the heat, cool and put it into the glass bottle which has been disinfected before

Materials required:

Red bayberry: 600g

Gilding tablet: 1 tablet

White granulated sugar: 190g

Lemon: half

Precautions: 1, waxberry delicious, but also can not eat too much, eat too much waxberry will cause fire. In addition, people with chronic gastritis, gastric ulcer and excessive gastric acid secretion should not eat on an empty stomach, so as not to cause excessive gastric acid secretion and induce the disease; in patients with diabetes, those with poor basic blood glucose control had better not eat bayberry. 2. Try to choose acid resistant pot (enamel pot, casserole, stainless steel pot or glass) for cooking jam. Never use iron pot. 3. When boiling jam, people can't walk away. They should keep stirring with shovels, otherwise it's easy to paste the pot. 4. Jam glass bottles can be salad bottles or pudding cans, but be sure to thoroughly disinfect and dry. The cooked jam can be stored in the refrigerator for more than half a month. 5. The white granulated sugar in red bayberry jam can be increased or decreased according to personal taste. My 190g white granulated sugar corresponds to 535g of red bayberry pulp. 6. Add the Gillette dice to increase the consistency of the jam. Replace it with fish glue powder or add a few jellies.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: sweet

Chinese PinYin : Yang Mei Guo Jiang