[bayberry jam] recipe-Chinese Food-best chinese food recipes-cooking food

[bayberry jam]

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Cooking ingredients

Cooking Steps

Step1:Wash the bayberry. Soak it in salt water and put the pulp into the pot. Weigh about 500

Step2:Lemon juice into the po

Step3:Add 80g of ice suga

Step4:Add maltose 120g. Stir wel

Step5:Turn on the small fire. Keep stirrin

Step6:Boil out the water and turn on the medium fire. Keep stirrin

Step7:Slowly evaporate the water. Give out even big sugar bubble

Step8:Concentrate the water to the amount as shown in the figure. Put it into a clean bottl

Step9:Finished product

Step10:Finished product

Cooking tips:Homemade jam can't be afraid of sweetness. If it's not sweet, the container can't be preserved, and it needs to be scalded with boiling water and dried to make jam as sterile as possible. The homemade method should be a hundred ways. When the fruit with high pectin content is boiled, it will be thicker. This kind of maltose can be used less. I also like to add some ice sugar. In order to make the color bright, the bayberry is not easy to store. And it's often about basket calculation My father even picked two baskets of jam for me to sell. He didn't dare to eat them all at once. He was afraid to cook a few bottles of jam on fire. There are not many arbutus jam used to make cakes and bread. There are skills in making delicious dishes that can't be bought outside.