(Ingredients) Myrica rubra 2 kg

(main ingredient) 2 kg of bitter gourd

(Ingredients) 800g of white sugar

step

1.

Wash Yangmei and soak it in salt water for ten minutes (salt water soaking means that Yangmei will be soaked out if there are bugs). Pick up the soaked bayberry and air it a little to dry some water. Wash bitter gourd, remove gourd ladle and cut into pieces for later use.

2.

In a larger pot, first put bayberry and bitter gourd into the pot, then sprinkle with white sugar and immerse it for two or three hours (white sugar is used to immerse the bayberry and bitter gourd to be cooked later, so it won't be too rotten and can be shaped).

3.

Cook the flooded waxberry bitter gourd slowly with medium and small fire, stirring while cooking to prevent it from sticking to the pot. Cook until it feels thick. Leave some on the plate to dry for half a minute. If it is thick, it won't be too thin. If it is too thin, cook it for a while and try it properly. (The whole process will take about two or three hours to cook) Turn off the fire, bottle it upside down, and the healthy and delicious jam will be ready?