Chinese 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.
