First, choose fruits. Many fruits can be selected, such as strawberries, apples, hawthorn, etc. These fruits contain a lot of pectin, so the jam will taste more delicious, and there is no need to add additional thickener. If fruits such as blueberry and cherry are made into jam, their pectin content is relatively general, and nutrients will also be lost during the production process. Moreover, these fruits are not sour and sweet enough, so if the jam is made, the taste will be defective.
Second, there are relatively few additives made by ourselves. When we make jam at home, the raw materials we choose are also of high quality. We can add a lot of sugar, which can play an antiseptic role and avoid using a lot of preservatives in the market. Except white sugar and fruit pectin, the less other ingredients in the ingredient list, the better. If the sugar content of jam is low, we should pay attention to preservation. If sugar is used instead of sweetener, we should pay attention to the addition amount to prevent discomfort after eating.
Third, pay attention to the preservation method. When making jam, we can choose fruits with more pectin content. The jam made in this way is sticky, and the pigment additives will be relatively less, and the taste will be more delicious. Many people like to dip steamed bread or bread with jam at breakfast, or use it with pasta cakes, which are very practical. Many people ignore some skills when making jam, thus encountering various problems in the process of making jam. Therefore, we should pay attention to some tricks when making jam. Every time we seal the jam with oiled paper or glass cover, label it and mark the time, so as to prevent the loss and expiration of vitamins and keep it in a cool and dry place.