Spring peaches, summer strawberries, fall grapes, winter grapefruit, are the best in season. But we often want to make jam out of the fruits too, to keep the flavor of the season.
Homemade jam is quite easy, only need 3 ingredients, fruit, sugar, lemon juice, no additives, the amount of sugar can be controlled by yourself, very healthy.
Last night I went to a friend's house to play, she took out the homemade blueberry jam for us to eat, due to the chilled, eat very refreshing and delicious.
Afterwards I went to the supermarket to buy some blueberries, and asked my friend to teach me how to make blueberry sauce, I thought it should be quite complicated to make blueberry sauce, but after I really made it, I found that it was relatively simple, and my friend told me how to do it to prolong the preservation period of the homemade jam.
In order to extend the shelf life of homemade jam, you can do this:
1, will be the jam jar, lid, dispensing spoons, etc. are clean, soaked in boiling water to sterilize, can greatly reduce the possibility of deterioration.
2. Use a clean spoon every time you take it without bringing other food into the jar.
3, if you make a lot of jam, try to put it in multiple small containers, and open another bottle after you finish one.
4. If you don't eat the jam in the short term, you can freeze it and store it, then put it in the freezer to thaw slowly when needed.
Here's how to make blueberry jam!
Prepared ingredients:
300 grams of blueberries, lemon 1, 100 grams of sugar, two slices of toast bread
Methods of production:
1, ready to fill the blueberry sauce of the small glass jars sterilized with boiling water, and then rinsed and dried for use.
2, and then the blueberries will be washed, drained, de-stemmed, pick out the bad fruit; will be squeezed out of the lemon juice (lemon juice can help release pectin).
, 3, and then the blueberries and sugar in a pot, warm heat, with a wooden spatula to press the blueberries (can be pressed with a potato masher pressure), in order to break down faster.
4, keep stirring and heating over low heat, add lemon juice when the water comes out and the pulp becomes soft, keep stirring (it will take 15~20 minutes).
5. Once you see the jam cooking and thickening, test the consistency (scratch test) by placing a drop of jam on a plate and holding it up vertically to achieve a slow-flowing consistency.
6, and then put the jam into a small glass jar prepared before, the morning to eat toast bread when dipped in some jam, will make people more appetizing yo!
Delicious tips:
1, jam take and preservation method
Each time you take the jam, use a clean spoon. Jam sealed in jars can be kept for about a month.
Jam can usually be served with toasted bread or baguettes, and to neutralize the sweetness, a layer of yogurt or cheese can be spread.
2. Fruits suitable for jam
The ratio of fruit to caster sugar is 1:3 or 1:5, and the proportion of caster sugar to be used in making jam should be based on the actual sugar content of the fruit chosen.
Fruits that can't be boiled for jam: watermelon, banana.
Fruits that can be made into jam: apple, raspberry, blueberry, strawberry, orange, peach, mango, kiwi.