Ingredients of hawthorn jam: 1500 grams of hawthorn, 100 grams of maltose, 300 grams of rock sugar, 80 grams of water, half of a lemon, and 12 grams of dried osmanthus. Practice: Soak the hawthorn in light salt water for 10 minutes, then take it out and dry it. Draw a circle in the middle of the hawthorn, then turn it gently, and the hawthorn will be separated easily. The head, stem and core of hawthorn will be removed, leaving only the pulp; put all the processed hawthorn pulp into a clean pot, add 80 grams of water, 300 grams of rock sugar and half of the lemon juice, cut the lemon and squeeze the juice into into the hawthorn, and then add 100 grams of maltose. If you don’t have maltose and lemon, you don’t need to add them; after boiling, cook over low heat for about 10-13 minutes. Stir often in the middle to avoid the bottom of the pot becoming stale. After turning off the heat, add 12 grams of dried osmanthus and stir, then cover the lid for about 10 minutes; when it is not hot, use a cooking machine to beat the jam into a very fine paste, then put it in a sealed jar and refrigerate it! Can be stored in the refrigerator for a month.

The three jam recipes are refreshing, delicious, nutritious, delicious and sweet. The second method: cherry jam: 500g cherries, 200g sugar, 50g maltose, half lemon. Wash and cut the cherries, remove the pits, put the cherries and sugar into the container in the order of one layer of cherries and one layer of sugar for 2 hours; marinate until the sugar melts and settles, then remove the juice, and pour the cherries and juice into the pot together. , cook over medium heat for about 20 minutes until the pulp becomes soft; add lemon juice, stir evenly, turn down the heat and continue cooking. Cook until the soup gradually thickens, add maltose, stir evenly, and continue cooking; when the soup is almost dry, turn off the heat, put the cooked jam into a bottle while it is still hot, pour the bottle for a while, then cool and refrigerate. Fig Sauce Wash the figs, cut them in half and do not peel them. I like the grainy pulp, so I cut it in half, or I can cut it into small pieces, squeeze one half lemon, rub the zest of one half lemon, combine the figs, white sugar, salt, sugar, honey, red wine, lemon juice and Mix the lemon zest into a large bowl, mix well and set aside for half an hour.

Twenty-eight common jam recipes can be said to be very complete, and you can eat whatever you like. Place all ingredients in a pot and heat over low heat until all the sugar melts. Heat over medium heat until boiling, then reduce to low heat, stirring constantly, and press the fig pulp into a puree. This process is relatively long, from half an hour to an hour. The jam is cooked when the liquid becomes thick and mushy, and becomes gelatinous when it cools down. Take a container, clean and dry it. The container can be cleaned in advance and placed in an oven to dry at 100°C. While hot, put the fig jam into a container, leaving 1cm of space at the mouth of the bottle, seal it and turn it upside down. After cooling, store in the refrigerator. Second, butter the jam. Cut the avocado in half with a knife, twist in half, remove the core of the fresh lemon. Pinch the sides with your hands and squeeze the lemon juice into the container. Scoop out the avocado pulp with a spoon. Add rock sugar and lemon juice and use a cooking stick to make the sauce.

Watermelon Sauce Cut the watermelon into thin slices, put 500 grams of pure peeled and seeded pulp into a large container, add 40 grams of white sugar and stir evenly with a spatula or spoon, and fork the pulp into small pieces. Wrap in plastic wrap or place in a crisper and refrigerate for 12 hours or overnight. Only use a sieve to remove the refrigerated pulp, do not discard the watermelon juice. It can be used as popsicles or smoothies or watermelon jelly. Put the removed pulp into a small pot, add 170 grams of rock sugar, stir with a spoon, bring to a boil over high heat, skim off the foam, and continue to heat over high heat for 10-15 minutes until the liquid becomes thick and gelatinous. During the heating process, keep stirring to prevent sticking to the pan. Pick up the liquid drop by drop with a spoon and shake the plate. If the liquid is in the form of water droplets and does not disperse immediately, the gelatinization is complete and the watermelon soy sauce is fried. Before cooking the jam, boil the glass container containing the jam with boiling water, sterilize it and drain it upside down. Put the fried jam into a container while it's hot, tighten the cap, let it cool completely, and then put it in the refrigerator.