1. Wash figs, cut them in half, and do not peel them. I like granular pulp, so I can cut it in half, or I can cut it into small pieces, squeeze the juice out of one and a half lemons and rub one and a half lemon peels.

2. Mix figs, sugar, salt, sugar, honey, red wine, lemon juice and lemon peel in a large bowl, mix well and leave for half an hour to an hour.

3. Put all the ingredients into the pot and heat it with low fire until all the sugar melts. Heat the fig meat on medium heat until it boils, then turn to low heat, stirring constantly, and press the fig meat into mud. This process takes a long time, from half an hour to an hour. When the liquid thickens into a thick paste, the jam will be cooked and will be gelatinous when it is cold.

4. Take a container, clean and dry. The container can be cleaned in advance and dried in the oven 100℃ at low temperature. Put the fig jam into the container while it is hot, leave a space of 1cm at the bottle mouth, seal it and turn it upside down. Cool and store in the refrigerator.

Second, butter jam

1, cut avocado in half with a knife, and screw the two halves together to remove the core.

2. Squeeze the fresh lemons on both sides by hand and squeeze the lemon juice into the container.

3. Dig out the flesh of avocado with a spoon, add rock sugar powder and lemon juice, and beat the sauce evenly with a cooking stick.

Third, watermelon sauce

1. Slice the watermelon, put 500 grams of peeled and seedless pure pulp into a large container, and add 40 grams of white sugar.

2. While stirring evenly with a spatula or rice spoon, chop the pulp into small pieces, wrap it with plastic wrap or put it in a plastic wrap box and send it to the refrigerator for refrigeration 12 hours or overnight. Only the pulp is taken out from the refrigerated pulp through a sieve, and watermelon juice should not be discarded. It can be used to make popsicles, smoothies or watermelon jelly.

3. Put the fished pulp into a small pot, add 170g crystal sugar, cook with a spoon while stirring, skim off the foam, and then continue to heat 10- 15 minutes with high fire until the liquid becomes sticky and gelatinous, and keep stirring during the heating process to prevent sticking to the pot. Scoop a drop of liquid from the plate with a spoon and shake the plate. If the liquid does not disperse in the form of water drops immediately, the gelatinization is completed and the watermelon sauce is fried.

4. Before boiling jam, scald the glass container for jam with boiling water, disinfect it and throw it away. Put the fried jam in a container while it is hot, tighten the bottle cap, let it cool completely, put it in the refrigerator, and keep it while eating.

Fourth, durian sauce

Mix durian with sugar, coconut milk and warm water, boil it over medium heat, and turn to low heat to make it sticky. (During the period, keep stirring, turn off the fire for about seven or eight minutes, and put it in a clean vessel. )

Five, yellow peach sauce

1. Wash the bought yellow peaches, peel them and cut them into small squares with a side length of half a centimeter (the smaller the better), put them in an enamel pot, and evenly sprinkle with white sugar and lemon juice; Stir, cover with plastic wrap and refrigerate for 3 hours. If the peaches are soft, they can be pickled 1 hour. If peaches are particularly hard, they can be pickled 1 all night.

2. Take the pickled peaches out of the refrigerator, boil them on high fire, and then turn to low fire for 20 minutes; During this period, it is often stirred with a spoon. If there is floating foam on the surface of the peach, filter it out with a spoon.

3. After turning off the fire, gently press the Momo block with a spoon, so that the jam is soft and rotten, and the fruit particles will still be obvious.

4. After cooling, put it into a sterilized glass bottle and put it in the refrigerator for cold storage.

Six, pineapple sauce

1. Divide the pineapple into two halves, chop the half and put it into a juicer for juicing.

2. Dice the other half of the pineapple (the boiled jam tastes better), put it into the squeezed pineapple juice, add rock sugar, and cook it on low heat until the water is dry, which takes about 40-50 minutes. Keep stirring to prevent the paste from burning. Boil it to paste, cool it and keep it in a sterilized glass bottle.

Seven, mulberry sauce

1, pedicled mulberry, washed and dried.

2. Add a little water to the rock sugar and dissolve it. Add mulberries and stew for 25 minutes.

3. Then open the lid, add lemon juice and continue to cook slowly, stirring from time to time to prevent boiling. If you like big jam, stir it gently.

4. Turn off the fire immediately until it thickens. After cooling, put it in a glass bottle disinfected with boiling water in advance and seal it for preservation.

Eight, lemon sauce

1, butter cut into small pieces in advance, put it down at room temperature, lemon juice (80~ 100ml), no pulp inside.

2. Put the eggs in a large bowl, beat them well, add sugar, and then add lemon juice.

3. Make a pot of hot water, put lemon sauce on it, continue to heat on medium heat, keep stirring (about 10 minute), stir into a paste, add butter and vanilla extract, and stir until the butter melts evenly.

4. After ensuring the quality of plastic wrap, cover a layer of lemon sauce with plastic wrap (in order to prevent the top of the sauce from forming a layer of skin), cool it and store it in cold storage.

Nine, kiwi sauce

1. Peel the kiwifruit, cut it into large pieces and put it in the pot.

2. Sprinkle half the sugar on it, add a little water, cook over medium heat, and skim off the foam.

3. Cook until the kiwifruit is soft, add the remaining sugar, adjust the sweetness, and pour in lemon juice.

4. Wait until the kiwifruit is completely melted and shiny (there should be no massive pulp in the jam).

Ten, bayberry sauce

1. Choose medium-sized and fresh bayberry, preferably with heavy sour taste, and the sauce will be sour and sweet. Soak in salt water 15 minutes, then wash with clear water and dry the water.

2, the pot is washed, the fire, the Yangmei pot is slightly fried with water.

Step 3 add sugar. If you want caramel to taste stronger, add sugar earlier. If you want it to taste lighter, add sugar when there is more bayberry juice.

4. Myrica rubra starts to produce a lot of juice after boiling for ten minutes, and starts to cook after boiling for twenty minutes. Turn off the fire and stir constantly to prevent the bayberry sauce from sticking to the pot. Cook until the color of the bayberry sauce becomes darker. When you push the edge of the pot, you feel that the sauce begins to feel sticky, but it is still a flowing liquid. Turn off the fire, let it cool and bottle.

Eleven, grape sauce

1. Put the grapes in a container, cut off the branches and vines, sprinkle with flour, pour in clean water and rub them clean.

2. Peel the grapes for use, remove the seeds from the grape pulp for use, and slice the lemon for use.

3. Pour the clear water into the pot, add the peeled grape skins, and cook the soup with strong fire until the color of the grape skins becomes lighter and the soup becomes lavender. Take out the grape skins with a colander, then take a small spoon and squeeze the soup in the grape skins back into the pot. After all the grape skins are taken out, add the peeled grape flesh, add sugar, boil the soup with high fire, slowly cook it with medium fire, squeeze the lemon juice into the pot, and then add sugar.

Twelve, applesauce

1. Peel and core the apple, cut it into eight pieces and soak it in salt water.

2. Put it in a pot, sprinkle half of the sugar on the apple, add a little water, cook over medium heat, and skim off the foam.

3. Cook until the apple is transparent and overflows with sweet fragrance. Add the remaining sugar to adjust the sweetness.

4. When the jam is glossy and dissolved, it can be put into a jar sterilized with hot water (bottled while it is hot).

Thirteen. Coconut jam

1. Mix all coconut milk with half milk, add sugar, and heat over low heat until boiling.

2. The other half of the milk is used to melt corn starch and stir well.

3. After the coconut milk is boiled, pour it into the evenly stirred starch milk. In the meantime, it has been slightly hot, and slowly stir it with a small wooden shovel until it is full of lines. Turn off the heating.

Fourteen, kumquat sauce

1. Prepare 500g fresh kumquat, wash it with clear water, and then soak it in light salt water for half an hour.

2, add water to the pot to boil, pour kumquat and cook for 3 minutes, take it out and drain, cut kumquat with a knife, remove seeds and cut into small pieces.

3. Cut kumquat into pieces, 200 grams of rock sugar and water 150ML, and slowly put it into the pot. You can use a bigger fire in the early stage, and then change it to a small fire.

4, fresh lemon juice into the pot, simmer for about 30 minutes, until the orange peel becomes soft, the juice thickens, turn off the fire. When kumquat sauce is cooled to about 40℃, honey is added according to your own preference, and it can be put into a sealed can after cooling.

Fifteen, dragon jam

1. Peel pitaya and mash it with a colander or other tools. If you like delicate taste, you can stir it with a juicer.

2. Put the pressed pitaya meat and juice into a non-stick pan or stainless steel pot (don't use an iron pan), add rock sugar, bring to a low heat and cook slowly. Stir from time to time to avoid paste bottom.

3. Cook until it is a little thick. Add lemon juice, continue stirring, and cook until thick. Turn off the heating.

4. Seal the container with boiling water, sterilize, naturally dry the water, bottle the jam, cool and store it in the refrigerator.

Sixteen, blueberry sauce

1. Take 200g of frozen blueberries and 40g of white sugar.

2. After the blueberries are naturally thawed, crush them with a spoon and pour the white sugar into the crushed blueberries.

3. Boil the sugared blueberries with low fire, stir constantly during the boiling process until they become sticky, and then turn off the heat.

4. Take the blueberry out of the pan and cool it, put it in a clean bottle without water and oil, seal and refrigerate it, and carry it with you.

Seventeen, passion fruit sauce

1, cut the top of passion fruit with a sharp knife (not too much to prevent passion fruit juice from flowing out, 1/4 is almost enough), and scoop all passion fruit juice into the pot with a spoon.

2. Add fine sugar and lemon juice to the pot and marinate for 1-2 hours.

3. Start boiling jam with medium heat, then turn to low heat and simmer slowly, add maltose, and stir with a wooden shovel while cooking.

4. Until there is no foam, the jam becomes sticky and transparent.

5. Wash the sealed jar, blanch it with boiling water, dry it, put it in the cooled passion fruit sauce and store it in cold storage.

Eighteen, litchi sauce

1. Wash litchi, peel and core, and chop the pulp or mash it in a blender.

2. Put the broken lychee and rock sugar together in the pot, and cook them with high fire while stirring until they are thick. Turn the heat down until the water is almost dry. Squeeze the lemon juice and simmer. Stir from time to time in the middle, be careful not to paste the bottom. If the bottom is burnt, it may be red sauce. When the concentration is moderate, collect the juice and turn off the fire.

4. Pour it into a clean glass bottle without water while it is hot. Neither the vessel nor the spoon can hold water. After cooling, put the lid in the refrigerator and use it with a clean spoon.

Nineteen, honey grapefruit sauce

1. The skin of grapefruit is washed with salt for many times and then cut out. The thinner the better.

2. Rinse the peeled skin with salt water for many times, then cut it into filaments, soak it in salt water for one night, rinse yesterday's filaments again the next day, and put it in the pot 10 minute (add two spoonfuls of salt).

3. Peel the grapefruit meat as small as possible. Filter out the water from the grapefruit peel, and cook the rock sugar and grapefruit meat in a pot.

4. Cook in a small pot, constantly stirring the bottom of the pot and cooking until it turns red and thick. Cooling, adding honey, bottling, and standing for two hours.

Twenty, mango sauce

1. Peel and core mango, cut it into small pieces and put it in the pot. Remember not to cook jam in an iron pot or aluminum pot.

2. After adding rock sugar, boil it over medium heat, stir it constantly with a shovel to prevent it from sticking to the bottom, and add lemon juice when it is cooked over low heat until it becomes sticky.

3. Dry the water, put it in a bottle while it is hot, seal it (the bottle needs to be disinfected in advance), cool it and store it in cold storage.

Twenty-one, banana sauce

1, diced bananas, mixed with sugar and lemon juice.

2. Boil it on the fire, remove bubbles and floating objects on the surface, stir it from time to time to prevent the bottom of the pot from sticking or burning, and cook it on low heat for about 20 minutes. Continue to cook until the jam thickens.

3. Turn off the heat when the final temperature of jam is 103℃, put it into the jam bottle while it is hot, and reverse it.

Twenty-two, cherry sauce

1. After cleaning the cherries, remove the pedicels and stones. (Kerning method: cut a knife on the cherry with a knife, break it open and dig out the core. )

2. Add sugar, mix well and marinate 1 hour.

3. Pour into an acid-proof pot (enamel pot, casserole, stainless steel pot can be used), add yellow sugar (or rock sugar), squeeze into the juice of a lemon, add water, bring to a boil, turn to low heat and cook slowly until it becomes sticky. Keep stirring while cooking.

Glass bottle is the best container to store jam. It can be stored in several small bottles, so that a small bottle that is opened when eating is not easy to break after eating for a few days. The container should be scalded with hot water in advance and thoroughly dried. When the jam is a little cooler, not less than 80 degrees, put it in a bottle, seal it with a lid, and put it in the refrigerator for refrigeration.

Twenty-three, jam

1, peel the orange, put the skin down and the white side up, and slowly remove the white part with a knife. About 700g of orange 1/4 skin can be used. Too much skin will make the sauce too bitter.

2. Cross-cut the pulp twice and remove the seeds for later use.

3. Boil the water in the pot, put the cut orange peel into it to boil, and then pour out the water. This step is to remove the bitter taste of orange peel, add a small glass of water to the cooked peel and mash it in a cooking machine.

4. Put the pulp into the pot, add the rock sugar, pour in the orange peel mud, and turn to low heat to continue cooking after the fire is boiled.

5. Then squeeze in lemon juice, stir while cooking until the soup is a little sticky, add two spoonfuls of syrup, and continue to cook for a while while stirring.

24, holy jam

1. Wash the cherry tomatoes, put them in a cooking machine to make puree, put them in a bowl (microwave oven), and heat them in a microwave oven for 1 ~ 2 minutes until the jam boils out of the glass.

2. Take it out, add a proper amount of sugar and salt, adjust it to suit your sweet and sour taste, then add corn starch, stir it with an eggbeater until the starch is completely dissolved in the juice and becomes paste (the consistency can be adjusted by increasing or decreasing the starch), and then put it back in the microwave oven for heating and boiling again.

3. After cooling, seal the plastic wrap or put it in a sealed can, put it in the refrigerator and carry it with you.

Twenty-five, strawberry jam

1. Wash strawberries, remove pedicels, cut into cubes with the size of 1cm, add sugar and mix well.

2. Put all strawberries into the pot together with the oozing water, stir-fry over high fire until the strawberries are soft, and then cook slowly over medium heat.

3. Turn off the heat when it is thick, add lemon juice and stir well, and the jam will be fried.

4. Put the jam in a clean container, seal it and store it in the refrigerator.

Twenty-six, apricot jam

1. Choose very mature apricots, wash them, and peel and core them.

2. Crush peeled apricot meat by hand.

3. Put the apricot puree into the pot and simmer on low heat, add appropriate amount of rock sugar, stir twice from time to time, and simmer on low heat for about an hour until it is thick and transparent.

Twenty-seven, brown sugar hawthorn sauce

1, hawthorn, washed and dried, pitted and pedicled with a knife.

2. Put water in the pot, add hawthorn, boil it with high fire and low fire, open the lid and cook until the hawthorn is cooked, stir it in time and crush it.

3. Then add brown sugar and cook until the brown sugar is completely melted. Turn off the heat when the hawthorn brown sugar sauce thickens.

4. Disinfect the container with hot water in advance and then bottle it.

Twenty-eight, peach sauce

1, boil a pot of boiling water, throw the washed peaches in, cook until the peaches are soft, take them out, let them cool, peel and remove the stones, cut the pulp into cubes, add lemon juice and white sugar and stir well.

2. Cover with plastic wrap, marinate and refrigerate for one night. There is not enough time to marinate for at least 4 hours.

3. Take out the pickled jam and pour it into the pot to boil. Turn the heat down after boiling, but be sure to keep the jam boiling. Remove the floating foam on the surface with a spoon.

4, jam becomes sticky, the weight is only about half of the original, and the pulp becomes transparent. When the thermometer reaches 103 degrees, turn off the fire.

5, hot into the bottle, and upside down.