1, fig washed, pedicled and cut in half, without peeling. I like the grainy pulp, so I can cut it in half, or I can cut it into small pieces, squeeze juice from one and a half lemons, and wipe one and a half lemon peels.

2. Mix figs, white sugar, salt, sugar, honey, red wine, lemon juice and lemon peel in a large bowl, mix well and leave for half an hour to an hour.

3. Put all the ingredients into the pot and heat over low heat until all the sugar melts. Heat the medium fire until it boils, then turn to low heat, keep stirring, and press the fig meat into mud. This process takes a long time, from half an hour to an hour. When the liquid thickens into a thick paste, the jam is cooked, and it will be gelatinous when it is cold.

4. Take a container, clean and dry. The container can be washed in advance and put into the oven to dry at a low temperature of 100 degrees. Put the fig jam in a container while it is hot, leaving a space of 1cm at the bottle mouth, sealing it and inverting it. Cool and store in the refrigerator.

Second, butter jam

1, cut avocado in half with a knife, twist the two halves to remove the stone.

2. Squeeze the fresh lemon on both sides with your hands and squeeze the lemon juice into the container.

3. Dig out the flesh of avocado with a spoon, add rock sugar powder and lemon juice, and beat the sauce with a cooking stick.

Third, watermelon sauce

1, sliced watermelon, peeled and seeded 500g of pure pulp, put it into a big container, and add 40g of white sugar.

2. While stirring evenly with a spatula or rice spoon, chop the pulp into small pieces, wrap it in plastic wrap or put it in a box and send it to the refrigerator for refrigeration 12 hour or all night. Only the pulp is taken from the refrigerated pulp through a sieve, and watermelon juice is not discarded. It can be used to make popsicles, smoothies or watermelon jelly.

3. Put the fished pulp into a small pot, add crystal sugar 170g, boil it with a spoon while stirring, and skim off the foam, then continue to heat it on high heat for 10- 15 minutes until the liquid becomes thick and gelatinous, and keep stirring during the heating process to prevent it from sticking to the pot. Scoop up a drop of liquid on the plate with a spoon, and shake the plate. If the liquid does not disperse immediately in the form of water drops, the gelatinization is completed and the watermelon jam is fried.

4. Before boiling the jam, scald the glass container to be used for holding the jam with boiling water, disinfect it and drain it backwards. Put the fried jam into a container while it is hot, tighten the bottle cap, let it cool completely, put it in the refrigerator and keep it as you eat.

Fourth, durian sauce

Mix durian with sugar, coconut milk and warm water, bring to a boil over medium heat, and turn to low heat to make it sticky. (Keep stirring during the period, turn off the fire for about seven or eight minutes and put it into a clean vessel.)

Five, yellow peach sauce

1, wash the bought yellow peaches, peel them, cut them into small squares with a side length of half a centimeter (the smaller the better), put them into an enamel pot, and evenly sprinkle with white sugar and lemon juice; Stir, cover with plastic wrap, and put in the refrigerator for 3 hours. If the peaches are soft, they can be pickled 1 hour; If peaches are particularly hard, they can be pickled 1 all night.

2. Take out the pickled peaches from the refrigerator, boil them on high fire, and then turn to low fire for 20 minutes; During the period, stir with a spoon frequently, and if there is foam floating on the surface of the peach, filter it out with a spoon.

3. After turning off the fire, gently press the Momo block with a spoon, so that the jam made is soft and rotten, and the fruit particles will still be very obvious.

4. After cooling, put it into a sterilized glass bottle and put it in the refrigerator for refrigeration.

Six, pineapple sauce

1, Divide the pineapple into two halves, cut the half into cubes, and put it into a juicer to make juice.

2. Cut the other half of pineapple into dices (the boiled jam tastes better), put it into the squeezed pineapple juice, add rock sugar, boil over low heat until the water is dry, which takes about 40-50 minutes, and keep stirring to prevent it from sticking and burning. After boiling into sauce, let it cool and store it in a sterilized glass bottle.

Seven, mulberry sauce

1, mulberry pedicels are removed, washed and dried.

2. Add a little water to the rock sugar and dissolve it. Add mulberry and simmer for 25 minutes.

3. Then open the lid and add lemon juice to continue to cook slowly and stir from time to time to prevent cooking. If you like big jam, stir it gently.

4. Turn off the fire immediately until it becomes thick. After cooling, put it into a glass bottle disinfected with boiling water in advance and seal it for preservation.

Eight, lemon sauce

1, butter cut into small pieces in advance, put to room temperature, lemon juice (80~ 100ml), do not want the pulp inside.

2. Put the eggs into a large bowl, add sugar after beating well, and then add lemon juice after beating well.

3. Make a pot of hot water, put lemon sauce in the water, continue to heat it on medium heat, and keep stirring (about 10 minute), stir it into a paste, add butter and vanilla extract, and stir until the butter melts evenly.

4. After ensuring the quality of plastic wrap, cover a layer of lemon sauce with plastic wrap (in order to prevent the top of the sauce from forming a layer of skin), cool it and store it in cold storage.

Nine, kiwi sauce

1, peeled kiwi fruit, cut into large pieces and put in the pot.

2, sprinkle half of the sugar on it, add a little water, cook with medium heat, and remove 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 kiwi fruit is completely melted and shiny (there should be no massive pulp in the jam).

Ten, bayberry sauce

1, choose a medium-sized, fresh bayberry, preferably a bit sour, and the sauce will be sour and sweet. Soak in salt water for15min, then wash with clear water and dry the water.

2, a clean pot, fire, bayberry pot slightly stir-fry water.

3. Add sugar. If you want caramel to taste heavier, add sugar earlier. If you want it to taste lighter, add sugar when the bayberry juice is more.

4. Myrica rubra began to produce a lot of juice after boiling for ten minutes, and began to boil after boiling for twenty minutes. Turn off the heat, stir it constantly to prevent it from sticking to the pot, and boil it until the bayberry sauce turns dark, and when you push the edge of the pot, you feel that the sauce begins to feel sticky, but it is still flowing and liquid, so you should turn off the heat, let it cool and bottle it.

Eleven, grape sauce

1, put the grapes into a container, cut off the branches and vines, sprinkle with flour, pour in clear water and rub them clean.

2. Peel the grape skin for later use, remove the seeds from the grape pulp for later use, and slice the lemon for later use.

3. Pour clear water into the pot, add peeled grape skins, and boil the soup with strong fire until the color of the grape skins becomes lighter and the soup turns pale purple. Take out the grape skins with a colander, then take another small spoon, squeeze the soup from the grape skins back into the pot, and after all the grape skins are taken out, add peeled grape meat, add white sugar, boil the soup with strong fire, slowly cook it with medium fire, squeeze lemon juice into the pot, and then add white sugar.

Twelve, applesauce

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 small amount of water, cook it over medium heat, and remove 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 shiny and dissolved, it can be put into a jar sterilized with hot water (bottled while it is hot).

XIII. Coconut sauce

1, all coconut milk and half of milk are mixed, white sugar is added, and the mixture is heated to boiling with low fire.

2. The other half of the milk is used to melt corn starch and mix evenly.

3. After the coconut milk is boiled, pour it into the evenly mixed starch milk. During this period, it has been slightly hot, and slowly stir it with a Xiao Mu shovel until it is full of lines. Turn off the heat.

Fourteen, kumquat sauce

1, prepare 500g fresh kumquat, wash it with clear water, and soak it in light salt water for half an hour.

2, add water to the pot to boil, pour kumquat and cook for 3 minutes, take it out and drain, cut kumquat with a knife, remove seeds and cut into small pieces.

3, cut kumquat, 200 grams of rock sugar, 150ML of water, slowly into the pot, you can use a bigger fire in the early stage, and then change it to a small fire.

4, fresh lemon juice into the pot, simmer slowly for about 30 minutes, until the orange peel becomes soft, the juice thickens and turns off the fire. When kumquat sauce is cooled to about 40℃, honey is added according to your own preference, and after cooling, it can be put into a sealed can.

Fifteen, dragon jam

1, peeled pitaya, mashed pitaya with a colander or other tools, and stirred with a juicer if you like delicate taste.

2. Put the pressed pitaya meat and juice into a non-stick pot or stainless steel pot (don't use an iron pot), add rock sugar, boil it over low heat, and cook it slowly. Stir it from time to time to avoid pasting the bottom.

3. Cook until it is a little thick. Add lemon juice and continue to stir and cook until it is sticky. Turn off the heat.

4. Seal the container by boiling water, sterilizing, naturally drying the water, bottling the jam, cooling and storing in the refrigerator.

Sixteen, blueberry sauce

1, take 200g of frozen blueberries and 40g of white sugar.

2. After the blueberries are naturally thawed, crush them with a spoon and pour the white sugar into the crushed blueberries.

3. Boil the sugared blueberries with low fire, and keep stirring during the cooking until they are sticky, then turn off the heat.

4. Cool the blueberries out of the pan, put them in a clean bottle without water and oil, seal and refrigerate them, and take them with you.

Seventeen, passion fruit sauce

1, cut the top of passion fruit with a sharp knife (don't cut too much to prevent passion fruit juice from flowing out, 1/4 is enough), and scoop all passion fruit juice into the pot with a small spoon.

2. Add fine sugar and lemon juice to the pot and pickle for 1-2 hours.

3. Start to boil the jam with medium heat, turn to low heat and simmer slowly after boiling, add maltose, and stir with a wooden shovel while cooking.

4, until there is no foam, the jam becomes thick and transparent.

5. Wash the sealed jar, blanch it with boiling water, dry it, put it into the cooled passion fruit sauce, and store it in cold storage.

Eighteen, litchi sauce

1, Litchi is washed, peeled and pitted, and the pulp is chopped or put into a blender for crushing.

2. Put the broken lychee and rock sugar into the pot together, and cook with high fire while stirring until it is thick. Turn to low fire until the water is almost dry, squeeze in lemon juice and cook with low fire. Stir from time to time in the middle, and be careful not to paste the bottom. If the bottom is pasted, it may be red sauce. When the concentration is moderate, collect the juice and turn off the fire.

4. Pour it into a clean glass bottle without water while it is hot. Neither the utensils nor the spoon can contain water. Put the cover in the refrigerator after cooling, and use it with a clean spoon.

Nineteen, honey grapefruit sauce

1, wash the skin of grapefruit with salt for many times, and then cut off the skin, the thinner the better.

2. Rinse the peeled skin with salt water for many times, then cut it into filaments, then soak it in salt water for one night, rinse yesterday's filaments again the next day, and put them in the pot for 10 minute (add two spoonfuls of salt).

3. Peel the grapefruit meat, the smaller the better. Filter the grapefruit skin out of water, put the rock sugar and grapefruit meat in a pot and cook.

4. Boil in a small pot, stir the bottom of the pot continuously, and cook until it turns red and thick. After cooling, add honey and bottle it, and leave it for two hours to eat.

Twenty, mango sauce

1, mango peeled, pitted and cut into small pieces and put them in the pot. Remember not to use an iron pot or aluminum pot to boil jam.

2. After adding rock sugar, boil it over medium heat, stir it constantly with a shovel to prevent it from sticking to the bottom, and add lemon juice when it is cooked over medium and small heat until it becomes sticky.

3. Dry the water, put it in a bottle while it is hot, seal it (the bottle needs to be disinfected in advance), cool it and store it in cold storage.

Twenty-one, banana sauce

1, diced bananas, mixed with sugar and lemon juice.

2. Boil it on the fire, remove the bubbles and floating objects on the surface, stir it from time to time to prevent the bottom of the pot from sticking or burning, and cook it on low heat for about 20 minutes. Continue cooking until the jam thickens.

3. Turn off the fire when the end temperature of the jam boiling and sugar solidification is 103℃, put it into the jam bottle while it is hot and back-buckle.

Twenty-two, cherry sauce

1, after cleaning the cherry, remove the pedicle and the stone. (The way to remove the stone: cut a knife on the cherry with a knife, break it open and dig out the stone.)

2. Add white sugar, mix well and marinate 1 hour.

3. Pour it into an acid-resistant pot (enamel pot, casserole, stainless steel pot will do), add yellow sugar (or rock sugar), squeeze into the juice of a lemon, add water, bring it to a boil, turn to a low heat and slowly boil it until it becomes sticky. Keep stirring while cooking.

4. Glass bottles are the best containers for storing jam. Can be divided into several small bottles, so that when eating, a small bottle opened in a few days is not easy to go bad. The container should be scalded with hot water in advance and thoroughly dried. When the jam is a little cooler, not lower than 80 degrees, put it in a bottle, seal it with a lid and refrigerate it in the refrigerator.

Twenty-three, marmalade

1, peel the orange, put the skin down and the white side up, and slowly remove the white part with a knife, about 700g of 1/4 peel of the orange can be used, too much peel will make the sauce too bitter.

2. Cross cut the pulp two times, and remove the seeds by the way for later use.

3. Boil water in the pot, put the cut orange peel into it and boil it, then pour out the water. This step is to remove the bitter taste of the orange peel, and add a small glass of water to the boiled peel and mash it in the cooking machine.

4. Put the pulp into the pot, add rock sugar, pour in the orange peel mud, boil over high heat and turn to low heat to continue cooking.

5. Then squeeze in the lemon juice, stir while cooking until the soup is a little sticky, add two tablespoons of syrup, and continue to cook for a while while stirring.

Twenty-four, saint jam

1, clean the cherry tomatoes, put them into a cooking machine to make a paste, put them into a bowl (microwave utensils), and heat them in a microwave oven for1~ 2 minutes until the jam boils from the glass.

2. Take it out, add proper amount of sugar and salt, adjust it to suit your sweet and sour taste, then add corn starch, stir it with an egg beater until the starch is completely dissolved in the juice and becomes a paste (the thickness can be adjusted by increasing or decreasing the starch), and then put it back in the microwave oven for heating and boiling again.

3. After cooling, seal the plastic wrap or put it in an airtight can, put it in the refrigerator and take it with you.

Twenty-five, strawberry jam

1, strawberry washed and pedicled, cut into cubes with the size of 1cm, and add sugar and mix well.

2. Put all the strawberries together with the oozing water into the pot, stir-fry over high fire, stir-fry until the strawberries become soft, and then slowly boil them over medium heat.

3. When stir-fry until it is thick, turn off the fire, add lemon juice and stir well, and the jam will be fried.

4. Put the jam in a clean container, seal it and store it in the refrigerator.

Twenty-six, apricot jam

1, choose very mature apricots, wash them, peel and remove the stones.

2. Crush the peeled apricot meat by hand.

3. Put the apricot puree into the pot and simmer on low heat, add the right amount of rock sugar, stir twice from time to time, and simmer for about an hour to be sticky and transparent.

Twenty-seven, brown sugar hawthorn sauce

1, hawthorn, washed and dried, pitted and pedicled with a knife.

2, put water in the pot, add hawthorn, boil over high fire, low fire, open the lid and cook until the hawthorn is cooked, stir in time, and crush it.

3. Then add brown sugar and cook until the brown sugar is completely melted. Turn off the heat when the hawthorn brown sugar sauce thickens.

4. Disinfect the container with hot water in advance, and then bottle it.

Twenty-eight, peach sauce

1, boil a pot of boiling water, throw the washed peaches in, cook until the peaches are soft, take them out, cool them, peel and remove the stones, cut the pulp into cubes, add lemon juice and white sugar and stir well.

2. Cover with plastic wrap for pickling and refrigerate for one night. There is not enough time to pickle for at least 4 hours.

3. Take out the pickled jam, pour it into the pot and boil it. After boiling, turn to a small fire, but you must keep the jam boiling. Remove the floating foam on the surface with a spoon.

4, the jam becomes sticky, the weight is only about half of the original, and the pulp becomes transparent. Measure with a thermometer to 103 degrees, and turn off the fire.

5, hot into the bottle, and inverted.