Black brin jam(hei bu lin guo jiang )

Black brin jam

Introduction:

Production steps:

Step 1: wash the black cloth.

Step 2: weigh the sugar.

Step 3: cut the black cloth into small pieces and put them into the fresh box.

Step 4: put in some white granulated sugar, mix well and marinate in the refrigerator for a while.

Step 5: I was in a hurry to do it. I marinated it for more than ten minutes. I could marinate it or not. The purpose was to kill the water in the pulp, and then it was easy to boil.

Step 6: pour the marinated pulp into the non stick pot and put in the remaining part of the white granulated sugar.

Step 7: turn down the heat and start to cook. After boiling, the heat can be increased.

Step 8: while boiling, constantly stir with a spoon to prevent the paste pot. After boiling until it is sticky, turn off the fire and let it dry.

Step 9: pour it into a mixing cup and stir it into a fine slurry with a cooking machine (you can also boil it slowly without a cooking machine. I'm anxious and take a shortcut)

Step 10: stir the black brin slurry, pour it into the pot and continue to cook over low heat. Stir frequently to prevent the pot from sticking.

Step 11: during the boiling process, check the consistency while stirring.

Step 12: when you can pour it down with a spoon like this, the jam can hang on the spoon and flow down slowly. It will be thicker after cooling.

Materials required:

Heibrin: 650g

White granulated sugar: 230g

Precautions: 1. If there is no blender, marinate for several hours at the beginning, or put it in the refrigerator the night before, and then do it the next day. 2. Boil the process, to constantly stir, prevent paste pot, check the consistency of jam. 3. The amount of sugar should not be too small, otherwise it is not conducive to preservation, you can also use rock sugar. 4. The jam becomes thicker when it is cooled, so it should not be too thick when it is cooked. 5. The cooked jam is put into the sterilized container while it is hot, sealed and refrigerated. 6. If you want to keep it longer, steam the jam in a steamer for 5-10 minutes. 6. Boil the jam in a nonstick pan. When steaming, do not cover the lid. After steaming, close the lid immediately and tighten it. After a while, the lid will sink in, which can be preserved for a long time.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Hei Bu Lin Guo Jiang