Rubus 300 grams of food

300 grams of red gooseberry

Raw sugar 600g

Lemon 1 g food

Recipe practice:

1. Remove the pedicels of the red gooseberry, and wash and drain two fruits for later use.

2. Pour the fruit into the pot, add half the sugar and stir well, and cook on low heat until the juice comes out.

3. Squeeze in the lemon juice, pour in the remaining sugar and stir to dissolve.

4. Turn on the high fire until the juice boils, and then continue to cook for 15-20 minutes, stirring from time to time to prevent the bottom from being burnt.

5. While cooking jam, disinfect the jam bottle, find a deep pot, put the jam bottle and lid in, pour in water that can completely pass the bottle, cook on low heat for at least 15 minutes, keep the water slightly boiling, and cook a clip together for disinfection. Find a small dish and put it in the refrigerator. It will be used to test the consistency of jam later.

6. When the amount of liquid decreases by at least 1/3, take out the small ice dish and scoop a spoonful of jam on it. After half a minute, push the jam onto the small plate with your fingers. If the surface is film-formed, slightly wrinkled, and there is no liquid juice on the fingers, it means that the jam has reached the freezing point. Otherwise, cook for a while and test again until the condensation point is reached.

7. Skim the surface of the jam after leaving the fire.

8. Immediately clip out the bottle and drain it.

9. Pour the jam into the bottle while it is hot until it is 1 cm away from the bottle mouth.

10. Carefully clean the bottle mouth stained with jam with a wet tissue, and be careful not to touch the bottle mouth with your hands.

1 1. Immediately take out the bottle cap from the boiling water, drain it, cover it on the bottle, and tighten it while it is hot.

12. After all the jam is packed, put it into a deep pot, add boiling water to the bottle mouth, and cook for at least 15 minutes on medium heat, and keep the water boiling.

13. Take the boiled jam out of the water and naturally cool it to room temperature. Tighten the cooled jam again.