The steps for making candied bayberry are as follows:

Material preparation: 5 pounds of bayberry, half a pound of yellow rock sugar, and 1 lemon.

1. Add edible salt to the bought bayberry in water and soak it for about 20 minutes, because there are high-protein bugs in it. When the time is up, remove the bayberry and control the water for later use.

2. Put the bayberry into the pot (no water, no water, no need to add water) and start cooking over medium heat. It is best to turn it over so that each bayberry is heated evenly and the juice will come out easily. Wait for the bayberry to produce some juice, then squeeze in the lemon juice and add half of the yellow rock sugar.

3. When turning, the bayberries will slowly become smaller and more and more juice will come out. After cooking for half an hour, add the remaining rock sugar after the juice has dried up. Go in, continue to stir, and slowly wait for the juice to collect.

4. In the end, after more than an hour of harvesting, the juice is collected and dried.

Notes on making bayberry preserves:

First of all, when making bayberry preserves, you need to select bayberries. Pay attention to selecting eight to nine-year-old bayberries to remove moldy, spoiled, deformed fruits, branches, leaves, mud, sand, fruit stems and other impurities, and remove overripe or too raw bayberries.

The next step is the choice of sugar. You can use white sugar, brown sugar, stevia, rock sugar, etc. to make bayberry preserves. Just perform candied processing in a ratio of 1:0.5~1.

The last thing is hygiene. Everyone can eat homemade bayberry preserves with confidence, but remember not to keep them for too long, and pay attention to bag sealing or preservation, otherwise you will easily get diarrhea if you eat spoiled bayberry preserves.

However, in the more professional mass production of bayberry preserves, ultraviolet sterilization of bayberry preserves must be carried out in a sealed room. After inspection and grading, they have to enter the sterile workshop for grading and packaging. Wrap each piece in cellophane and then seal it in a plastic bag or hard plastic.