Prepare clean glass bottles, dry them to avoid easy deterioration, and bottle the jam after cooling. It's over. It's as simple as washing rice and cooking. However, because there is no preservative, the shelf life of homemade jam is short, so it is best not to make too many copies at a time.
2. Cherry sauce: Raw materials: cherry 1000g, sugar 750g, citric acid 0.3g, gelatin 5g, a little edible essence and proper amount of water.
Output: 1. Clean fresh cherries without rot and deterioration, remove stones, and grind them into mud with a masher or kitchen knife. 2. Pour cherry puree and water into the pot and cook for 5-7 minutes. Then add sugar and citric acid, cook slowly with low fire and stir constantly to avoid burning the pot and affecting the quality of jam. 3. After simmering 15 minutes, pour the heated and dissolved gelatine (soaked in a little water and heated until dissolved) into the pot, continue to cook for about 10 minutes, and then drop a little jam into the plate. If there is no scattering phenomenon, leave the fire, drop the essence and mix well, let it cool, put it in a container, cover it and keep it in a cool and ventilated place, and carry it with you.
3. Strawberry jam: Raw materials: fresh strawberry 1000g, white sugar 1000g, gelatin 7g, a little strawberry essence and proper amount of water.
Output: 1. Choose strawberries that are not rotten, remove their pedicels, wash them, and mash them into mud with a masher or kitchen knife. 2. Pour strawberry jam into the pot, add water and boil for 3-5 minutes, then add sugar and cook for 8- 10 minutes with slow fire, without stopping stirring. 3. Soak gelatin in a little water for a while, heat it to dissolve, pour it into a jam jar and stir it evenly, then cook it for about 10 minute, then take a little jam with a spoon and drop it into a flat plate. If it doesn't flow, you can leave the fire, add strawberry essence, stir well, put it in a container, seal it and carry it with you.
4. Bayberry sauce: Raw materials: fresh bayberry 1000g, sugar 1000g, gelatin 4g, bayberry essence 2 drops, and appropriate amount of water.
Output: 1. Remove the pedicels of undamaged waxberries, wash them, and chop them with a masher or kitchen knife. 2. Take a pot, add mashed red bayberry and water, stir well, put it on strong fire for about 5 minutes, add white sugar and stir hard, and cook with slow fire for 8- 10 minutes after the white sugar is fully dissolved (stir while cooking to avoid burning the pot). 3. Heat the gelatin with low fire. After completely dissolving, pour into a jam jar, mix well and cook for 10 minutes. Then take out a little jam and pour it into a flat plate. If it doesn't flow, drop bayberry essence from the fire and mix well. 4. Pour the cooked jam into the container, air it to the temperature slightly, then sprinkle a layer of white sugar on the surface, cover it and store it with you.
5. Watermelon peel sauce: Raw materials: watermelon peel 1000g, sugar 800g, citric acid 1g, gelatin 8g, and proper amount of water. Output: 1. Slice watermelon peel to remove the soft pulp, wash it with clear water, and mash it with a masher. 2. Pour the mashed watermelon peel, citric acid and water into the pot, stir a little, cook on high fire for about 5 minutes, then add white sugar, stir vigorously, and cook with slow fire for about 10 minute after the white sugar is dissolved. 3. Soak the donkey-hide gelatin in a little water and heat it with high fire. After the gelatin is fully dissolved, pour it into a jam jar and mix well, then cook for 10- 12 minutes. Then take a little sauce with a spoon and pour it into a flat plate. If there is no bleeding, it means that it is cooked, leave the fire, air it for a while, pour it into a container, and seal it in a cool and ventilated place.
6. Strawberry applesauce Ingredients: strawberry 750g, apple 500g, sugar 1000g, gelatin 6g, strawberry essence 2 drops, and appropriate amount of water. Output: 1. Wash strawberries and apples with clear water, peel the apples, cut them in half, remove the core, and then mash them with a masher or kitchen knife. 2. Pour the broken strawberries, apples and water into the pot, stir a little, mix well, cook for about 5 minutes with strong fire, then add sugar, stir vigorously until the sugar dissolves, then cook with warm water for 8- 10 minutes, and stir the jam frequently to prevent the pot from pasting. 3. Soak the gelatin in a little water, boil it, pour it into the jam, mix well, and continue to cook for more than 10 minutes. When the jam in the pot thickens and bubbles increase, you can leave the fire, drop the essence, cool it a little, and pour it into a container for preservation.
7. Carrot apricot sauce: Raw materials: 500 grams of carrots, 500 grams of apricots, 600 grams of sugar, 0.2 grams of citric acid, 6 grams of gelatin and appropriate amount of water. Methods: 1. Wash carrots, chop them, wash apricots, cut into pieces, take out apricots, steam them in a steamer for about 10 minute, steam them until they are soft, mix them and mash them, and add citric acid and stir them evenly. 2, take the pot, add water and carrot apricot sauce, boil over high fire, then add sugar, cook with slow fire, stir frequently when cooking, so as not to paste the pot. 3. Add a little water to gelatin, heat it to melt, pour it into the jam pot, continue to cook for 5-7 minutes, then take a little jam with a spoon and pour it into the flat plate. If it doesn't flow, it can be taken out of the fire, put into a container and sealed for preservation.
8. Applesauce: Raw materials: 200 grams of apples, 60 grams of sugar (the amount of sugar is controlled at about one-third after peeling and coring apples), and appropriate amount of salt water. Practice: 1. Peel and core the apple, cut it into eight pieces and soak it in salt water. 2. Put it in a pot, sprinkle half of the sugar on the apple, add a little water, cook over medium heat, and skim off the foam. 3. Cook until the apple is transparent and overflows with sweet fragrance. Add the remaining sugar to adjust the sweetness. 4. When the jam is glossy and dissolved, it can be put into a jar sterilized with hot water (bottled while it is hot). Tip: It is best to choose slightly sour apples as raw materials. If the apple has no sour taste, lemon juice can be added appropriately to increase the sour taste.
9. Kiwifruit sauce: Raw materials: 200 grams of Kiwifruit, 80 grams of sugar (the amount of sugar is controlled at about a quarter after peeling and coring kiwifruit), and a small amount of lemon juice. Practice: 1. Peel the kiwi fruit, cut it into large pieces and put it in the pot. 2. Sprinkle half the sugar on it, add a little water, cook over medium heat, and skim off the foam. 3. Cook until the kiwifruit is soft, add the remaining sugar, adjust the sweetness, and pour in lemon juice. 4. Wait until the kiwifruit pieces are completely dissolved and shiny. Tip: The key to kiwifruit jam is that there should be no lumpy pulp in the jam. The black seeds of kiwifruit make the taste richer. Kiwifruit is available in spring, summer, autumn and winter, which is very suitable for making jam. Bright green reveals charming colors.
10. Orange peel sauce: raw materials: 200g of lime, 80g of sugar or honey (the dosage of sugar or honey is controlled at about 40% of lime). Practice: 1, wash the lime, then cut it in half, squeeze out the juice and remove the seeds. 2. Use a spoon to scrape the inside of the peel and remove the tendons of the lime. 3. Cut the peel into about 1 mm thickness. 4. Soak the chopped peel in water. The water just flooded the peel and left it all night. 5. The next day, fish out the water in method 4, then add enough water, ignite and cook, and then pour out the water after boiling. Repeat twice. 6. Put the juice of method 1 into the pot, add half of method 5 and sugar, and boil over medium heat to remove foam. When cooking, be careful not to touch the materials in the pot, but you need to shake the pot from time to time. 7. When the peel is completely cooked, season with the remaining sugar. Tip: the bitter taste of lime peel can be removed by boiling, and the production process of this step should not be rushed. If honey is used to add sweetness, it will taste better. Orange peel jam is made from citrus fruits such as lime, grapefruit and lemon, and its sweet and sour taste can be adjusted freely.
1 1. orange jam: ingredients: 9 apples, water 1 teaspoon, 450g sugar, orange juice 1 serving, and orange peel mud 1 teaspoon. Practice: 1, the apple is seeded, cut into 4 pieces and put into the pot. 2. Add 1 tbsp of water to the pot, add apples and cook while stirring. When the pulp becomes soft, simmer for 30 minutes. 3. Add orange juice and orange peel mud. 4. After adding sugar, stir and cook on low heat for 90 minutes until it becomes paste. Stir constantly to avoid burning. 5. Put it in a bottle sterilized with hot water.
12. Lemon jam: Ingredients: 3 apples, 2 tablespoons lemon juice or vinegar, 4 liters of cold boiled water, and syrup (480 ml of water and 250 g of sugar). Practice: 1. Put water and sugar into a pot, stir with low fire to melt them, boil for 5 minutes, then turn off the heat and cool. 2. After the apple is seeded, it is cut into 0.5cm thick slices and immediately put into the cold boiled water of lemonade or vinegar to avoid blackening. 10 minutes later, pick up the apples and drain them for later use. 3. Put the sugar water and apples into the sterilized bottle, and remove the air from the bottle with clean chopsticks. The bottle cap should not be too tight. Then put it in the center of the pot and cook for 20 minutes, then turn off the fire, take out the bottle and cover it tightly, and let it stand 12 hours. Tip: Apples left too long can be used to make jam, which can be eaten all year round. Once there are guests at home, take them out to enjoy it, which will make them feel kind! Reminder: After the jam is boiled, it is usually canned at 85℃ and sterilized at 90℃ for 30 minutes. The soluble solid content of high concentration jam is 70%~75%, and the sugar content is not less than 65%. There is no need for disinfection. After the jam is boiled, seal it while it is hot and can it. It's best to put it in the refrigerator.