Jam is the kind of jam that we eat most often-the kind where the fruit is crushed and boiled, and the pulp has turned into mud, which can be used to wipe bread. The boiling process of making fresh fruit into jam will lose the flavor and nutrition of fruit to a certain extent, so it can be eaten directly, of course, it is better to eat directly.

Jam is usually spread on toast or bread. You can also eat it directly in yogurt or freeze it into popsicles. Cold and delicious. When you want to drink it in summer, you can drink it in iced soda or soda water.

Jam is the product of slowly boiling fruit and sugar, supplemented by a little acidity regulator-when making jam at home, fresh lemons are usually used. Therefore, the taste of jam is basically sweet, and the rich fruity taste is accompanied by the sweetness that impacts the taste buds. When it is used as an auxiliary material for some mild foods, its taste will be just right, which will make toast, French fries and yogurt more delicious.

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Theoretically, all fruits can be made into jam. Strawberries, blueberries, oranges and hawthorn are the most common jams. These fruits are high in pectin and fruit acid and are the easiest to solidify. In addition, there are peach jam, apricot jam, fig, pineapple and apple jam in the family jam menu. Some people also use cherries to make jam-I'm so jealous that I can't imagine a time when fresh cherries can't be used up and can only be made into jam.