Because homemade jam has no preservatives and you want it to be stored for a long time, it requires us to pay attention to 2 points when we make it, the first one is that the container holding the jam needs to be sterilized, with steam, boiling in water can work, sterilized, and then left to dry. The other thing is that you need to put enough sugar.

Making jam, many friends will ask me if it is possible to reduce the sugar, or how to put so much sugar and so on, here must come to the science, make jam why need to put a lot of sugar?

Because most jams are gelatinous with a certain consistency, and sugar is a natural thickener that helps the pectins bind to each other to achieve a thick consistency. There is also a more important reason that sugar, a natural preservative, binds to water molecules and draws moisture away from the cells, leaving no conditions for bacteria to grow, to do the preserving.

So there's the question again, how much sugar should I put in? I once read an article that said powdered sugar is optimal when it reaches 65%. And this concentration, we can use the temperature to control, in general, when the jam simmering temperature, reached 103 degrees Celsius, is the best state.

Knowing this, we can make all kinds of jam, there are many fruits, we just need to master the above points, as well as the following universal formula, you can make any kind of jam, 10 kinds, 100 kinds can be.

The universal formula: jam = 500 grams of fruit pulp + 250 grams (icing sugar + sugar) + (0-18) grams of lemon juice. Increase or decrease in equal proportions

For fruits with high acidity, such as passion fruit, hawthorn, plums, etc., lemon juice can be left out or added in small amounts.

Below I will share 3 common ways to make jam:

I. Apple Jam

Apples are one of the most common fruits we have, and they are also inexpensive, so first I will share the making of apple jam.

Ingredients apples (peeled and cored) 700 grams, 150 grams of granulated sugar; 200 grams of icing sugar; a lemon.

Making steps 1, prepare the ingredients, peel the apple, squeeze the lemon juice, weigh the sugar.

2, apple cut into small pieces, as small as possible, so that the texture is a granular jam. Now in the container, pour 150 grams of sugar, mix well.

3, poured into a stainless steel pot, simmering jam pots do not use iron pots, it is best to use stainless steel, enameled or non-stick pan. Put in the icing sugar cubes, icing sugar, if it is a large piece, you need to knock it into small pieces.

4, open fire and simmer, the fruit will have water analyzed, as the temperature increases, the apple particles become soft, we can use a spatula to press into small crushed particles, become thick, add lemon juice.

5, after simmering until the jam is about 103 degrees can be. If you like to eat fine jam, you can also use a wall-breaker before adding a small amount of water, puree, and then fry.

The delicious jam on the simmering is completed, need to we put into the sterilized containers while hot, and then sealed, refrigerated storage.