Jam is a gelatinous substance made by mixing fruit, sugar and an acidity regulator and simmering it at a temperature of more than 100 degrees Celsius, also known as jam. Making jam is a way of preserving fruit for a long time. It is mainly used to spread on bread or toast for consumption. Jam can also be made from small fruits such as strawberries, blueberries, grapes and roses, or large fruits such as plums, oranges, apples and peaches when cut down to size, although only one type of fruit is usually used at the same time in the preparation. Colloids are used for sugar-free jams, inexpensive jams, or special jams (e.g., durian, pineapple). The colloids commonly used in jams include: pectin, soybean gum and sanshin gum.

1. Peel and core an apple, cut it into small pieces and soak it in salt water for about 15 minutes.

2. Put it into a pot, sprinkle half of the sugar on the apples, add a little water and cook on medium heat to remove the foam.

3. Cook until the apples are clear and fragrant, then toss in the remaining sugar to adjust the sweetness and add the lemon juice.

4. Puree the apples and cook until the jam is glossy and thick, then put into wide-mouth jars sterilized with hot water (while still hot) and invert.

200 grams of apples, 60 grams of sugar (sugar amount control in the peel and core after the apple about one-third), salt water, lemon.

Raw materials: 750g strawberries, 500g apples, 1000g sugar, 6g gelatin, 2 drops of strawberry flavor, water.

Production:

1. Strawberries and apples washed with water, apple peeling, cut in half, remove the core, and then use the masher or chopper strawberries, apples, mashed into mud.

2. Crushed strawberries, apples and water poured into the pot, stirring slightly, to be mixed, with a high fire boil for about 5 minutes, and then put the sugar, stirring until the sugar dissolved, and then switch to the fire to cook for 8-10 minutes, and often stirring the jam, to prevent paste pot.

3. With a little water to soak the gelatin cooking dissolved, poured into the jam, mix well, and continue to cook for more than 10 minutes, see the pot jam becomes thick, and the bubbles increase, you can remove from the fire, drops of flavoring, a little drying temperature, and then poured into a container for storage.