Raw materials: mango ?500G sugar (or rock sugar) 180g . Fresh lemon ? Half

Steps: 1. Peel and core the mango and dice. If you like a delicate texture, you can cut it smaller, or directly use a food processor to make mango puree

2. Mix the sugar with the mango and marinate it a little. Into the pot (it is best not to use an iron pot, easy to oxidize, out of the effect is not good, and there is a rusty smell), simmering, during the spatula constantly stirring, as with stir-frying, do not paste the pan

3. Boiling, squeeze the lemon juice, and continue to simmer

4. Simmer until you can hang on to a spatula on it, or in a bowl of cold water next to the jam into the water, if it does not fall apart, it means that it is simmering, and it is not a good thing to do. If it doesn't fall apart, it's done. It will thicken as it cools

This is what I use when I make strawberry jam, so basically, this is as good as it gets.

5. Find a glass jar with a lid that is free of water and oil, pour the simmering mango jam into it, turn it upside down with the lid facing down, and put it in the fridge to cool down. A week is definitely no problem.

Note: Boil the jam must not put water, otherwise it will be really thin rice; to keep a long time, the glass jar must be no water, no oil, and inverted while hot, to create a vacuum environment. Lemon juice is best used fresh, has a certain preservative effect

Homemade jam can be preserved for how long

Put in a sealed in boiling water cooked in a glass jar, and then put in the refrigerator to preserve freshness, preservation of longer, can be preserved for a month or two. Use a clean spoon without water or oil every time you take it to help extend the preservation time. The sweeter the jam is the longer it will keep. Normally about a month is no problem. But if kept at room temperature and unsealed, it will usually keep for a week.

Homemade jam preservation precautions

Homemade jam preservation method: add a lot of sugar

Because in the simmering of the sugar can promote the fruit in the water boiled out, so it can make the bactericidal effect more complete, no bacteria naturally in the preservation of the period of time will be less prone to deterioration.

The more sugar you add to jam, the less likely it is to go bad, but too much sugar can be not very tasty, in principle, sugar can not be added more than half of the weight of the fruit, within this range is the sweetness that most people can accept, more than it will feel too sweet and greasy.

Homemade jam preservation method: full boiling

Making jam full boiling is a very important step, because a long time boiling in order to cook the fruit pectin and flavor, y affecting the flavor and texture of the jam, at the same time, the fruit will inevitably be contaminated with bacteria, a long period of time boiling also has the role of full sterilization to prevent the preservation of the jam inside! It can also prevent the jam from deteriorating or fermenting when it is preserved internally.

The simmering time varies depending on the characteristics of the fruit, so follow the instructions in the recipe and only extend the simmering time, not reduce it.

How to preserve homemade jam: canning while it's hot

The reason to can jam while it's hot is to prevent airborne bacteria from falling on the jam as it cools, so it's best to prepare the containers for canning while it's simmering, then can and seal them as soon as you turn off the heat, and then leave the whole jar at room temperature to cool down, then put it in the refrigerator to keep it cold.

If you don't have the time to prepare the containers or if they are too hot to fill, it's best to finish the canning and sealing process before the jam cools down to 70 degrees Celsius to prevent bacteria from growing.

Homemade jam preservation methods: choose the appropriate preservation containers

Fresh fruit fruit acid content is very high, a long time will also cause erosion of the container, so the production of jam must be used in stainless steel or enamel pots, and preservation of the best use of glass containers with a lid can be sealed, in order to not be easy to containers are eroded and put out the harmful substances, containers, the lid should also pay attention to the acid-resistant material, or the inner surface of the container must be The lids of the containers should also be made of acid-resistant materials or have anti-erosion treatment on the inside.

Additionally, it is important to note that the heat resistance of the glass should be high, otherwise there will be a risk of rupture when canning while it is hot, usually the thicker the glass, the higher the heat resistance, you can first put the glass jar into boiling water to test the degree of heat resistance, and if the cold bottles are put into the boiling water, there is no crack, then you can feel at ease with the use of the bottle.