First of all, peach sauce
1. Formula:
Sugar100g, peach meat 500g, lemon half.
2. Production method:
① Put diced peaches into a large bowl, add sugar, mix well and put them in the refrigerator 1 hour.
(2) The peach flesh becomes soft after sugar stains. Put the peach skin into a small milk pot, add a bowl of water, boil the pink peach juice with low fire, and take out the peach skin.
(3) Pour in the frozen diced peaches, simmer with low fire, stir until it becomes thick, turn off the fire and let it cool, and squeeze into lemon juice.
(4) After cooling, put it into a sealed glass jar for refrigeration.
Second, bayberry jam
1. Formula:
400g of waxberry pulp, a few drops of lemon juice, 80g of sugar, and 0/30g of maltose/kloc.
2. Production method:
(1) Add salt to clear water, add bayberry, soak for more than ten minutes, then rinse, remove and drain.
(2) Take about 400g of pulp, add bayberry pulp and 80g of white sugar into a non-stick pan, heat over medium heat and stir constantly to crush the pulp.
③ After the pulp is boiled, add 130g maltose and continue stirring. When it is slightly sticky, drop a few drops of lemon juice and continue to stir with low fire until the jam is in a state.
Do it.
Third, blueberry sauce.
1. Formula:
Lemon juice 10g, blueberry 200g, old rock sugar 50g.
2. Production method:
(1) Soak blueberries in salt water for 5- 10 minutes, add half of the old rock sugar, and cook on low heat until it melts.
(2) Pour the remaining old rock sugar, boil and melt, add lemon juice, cook until it is difficult to fall, and seal and refrigerate.
Fourth, strawberry jam.
1. Formula:
Strawberry 200g, old rock sugar 50g, lemon juice 10g.
2. Production method:
(1) Soak strawberries in salt water for 5- 10 minutes, dice strawberries, add old rock sugar, grab well, cover and refrigerate for 2 hours.
(2) Put the pot on low fire and cook until it is thick, add lemon juice and continue to cook for a while, then seal and refrigerate.
Five, passion fruit sauce
1. Formula:
3 lemons, 6 passion fruits, 20g honey and 50g old rock sugar.
2. Production method:
① Wash the lemon with salt, cut it into thick slices to remove seeds, cut the passion fruit in half, and dig out the pulp. Please remember that the container must be oil-free and water-free.
② Pour lemon slices and old rock sugar into the pot, bring to a boil with low fire, stew with low fire for 15 minutes, drain and let cool.
③ Pour passion fruit and honey, stir well, put in a sealed bottle and store in the refrigerator.
Six, pineapple jam
1. Formula:
700 grams of pineapple, 160 grams of fine sugar, half a lemon.
2. Production method:
(1) Peel the pineapple, cut it into small pieces and mash it twice.
(2) Mix pineapple granules with pineapple puree, add fine sugar, stir evenly, and store in the refrigerator overnight.
(3) Put the pickled pineapple into a pot, squeeze it into lemon juice, and boil it with strong fire until the pineapple is thick and does not flow.
(4) Put it into a water-free and oil-free bottle while it is hot, cover it and let it cool.
Seven, mango sauce
1. Formula:
2 mangoes, lemon 1 each, sugar 150g.
2. Production method:
① Peel and cut mango into pieces.
2 pour into the pot and add sugar.
(3) After the fire is boiled, boil it with a small fire and stir it constantly to become sticky.
(4) Squeeze the lemon juice, continue to cook, and stir until it can be hung on the wall.
Eight, hawthorn jam
1. Formula:
250 grams of hawthorn and 80 grams of old rock sugar.
2. Production method:
(1) Hawthorn is soaked in salt water for15min, rinsed and pitted. During the whole process, soak in water at any time to prevent oxidation.
(2) Add water that can submerge half of the hawthorn, and cook until the hawthorn becomes soft and muddy, and the taste is better after screening.
(3) Pour in rock sugar, cook with low fire until it is not easy to fall off, and seal and refrigerate.