Raw materials:
200 grams of apples, 60 grams of sugar (the amount of sugar is controlled at about one-third of that of apples after peeling and coring), and an 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 into the 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).
Tips:
It is best to choose apples that are slightly sour as raw materials. If the apple has no sour taste, lemon juice can be added appropriately to increase the sour taste.
Strawberry jam 1
Raw materials:
200 grams of strawberries, 60 grams of sugar (the amount of sugar is controlled at about one third of that of strawberries), 2 tablespoons of lemon juice.
Practice:
1, wash the strawberries, remove the pedicels, and be careful not to break the strawberries.
2. Sprinkle half of the sugar on the strawberry and leave it for a while.
3. After the juice oozes, move it to the fire, cook it over medium heat, and remove the foam.
4. Add lemon juice and add the remaining sugar while tasting. If you don't like sweetness, you don't need to add it.
Tips:
Strawberry is the most common jam. When making it, it is more appetizing to keep the strawberry granular. It is better to choose strawberries with small and sour grains. Don't cook on the fire for too long, otherwise the jam will be bad.
The color is not good Over medium heat to remove water. When stirring with a wooden shovel, be careful not to mash strawberries. You can also use a microwave oven without covering it with plastic wrap, and put it in a "strong" position.
Heat for 8 minutes.
Strawberry jam 2
Ingredients: a. strawberry 600G lemon juice half b. stevia leaf 2G water 500ml c. maltose 300G.
Practice:
1. Wash strawberries, remove the pedicels and drain the water.
2. Boil the water in a pot, add stevia leaves and continue cooking for 10 minute until the water is half full.
3. Remove stevia leaves, add maltose and cook until dissolved.
4. Add strawberries and lemon juice, and cook with low fire. When cooking, stir with a spoon to avoid burning.
5. In the process of cooking, always remove the floating foam.
6. Cook the strawberry slowly with low fire until the strawberry softens, the fruit particles become smaller, and the juice becomes thick, then turn off the flame, bottle it, let it cool and store it in cold storage.
Raw materials of strawberry applesauce: 750g of strawberry, 500g of apple, 0/000g of sugar/kloc-,6g of gelatin, 2 drops of strawberry essence, and proper amount of water.
Making:
1, wash strawberries and apples with clear water, peel the apples, cut them in half, and remove the core, and then smash them into mud with a masher or a kitchen knife.
2. Pour the broken strawberries, apples and water into the pot, stir them slightly, and after they are mixed evenly, boil them for about 5 minutes with strong fire, then add the white sugar, stir it vigorously until the sugar is dissolved, and then switch to boiled water.
8- 10 minutes, and often stir the jam to prevent the pot from being burnt.
3. Soak 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 and let it dry slightly.
Warm, pour into a container for storage.
Orange peel sauce 1
Raw materials: 200 grams of lime, 80 grams of sugar or honey (the amount 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. Plane the inside of the peel with a spoon to remove the ribs of the lime.
3. Chop the peel to a thickness of about 1 mm..
4. Soak the chopped peel in water. The water surface just flooded the peel and left it for one night.
5. The next day, remove the water in the method 4, then add enough water, and pour off the water after boiling. Repeat this twice.
6. Put the juice of method 1 into the pot, add half of method 5 and sugar, and cook it over medium heat to remove foam. When cooking, you should pay attention not to touch the materials in the pot as much as possible, but you need to shake the pot from time to time.
7. When the peel is cooked thoroughly, season with the remaining sugar.
Tips:
The bitter taste of lime peel can be removed by boiling it in water, and this step should not be hasty. If honey is used to increase sweetness, the flavor will be better. Orange peel jam is made of citrus fruits such as lime, grapefruit and lemon.
As a raw material, the sweet and sour taste can be adjusted freely.
Orange peel jam 2
Material: as many oranges as you like; The ratio of maltose to oranges is 1:4 (usually sold in supermarkets); Ordinary white sugar and maltose have the same amount; Half a lemon; Appropriate amount of salt and water
Practice:
1. Wash the lemon and juice for later use. Rub the orange with salt to remove wax, and then rinse it carefully with water.
2. Divide the orange into 4 equal parts, and then soak the orange peel in water for more than 4 hours (to remove the bitter taste); Peel the orange meat into small pieces, then remove the seeds, and then tear off the white film for later use.
3. Boil half a pot of water, add 1 tablespoon of salt, and put the soaked orange peel in the pot for 10 minute.
4. Soak the boiled orange peel in cold water, cool it, cut off the white film with a fruit knife, and then cut the orange peel into filaments.
5. Put the processed shredded orange peel and orange meat into the pot, add lemon juice and boil it over medium heat, then turn to low heat and add maltose to continue cooking. When cooking, you must keep stirring with a wooden shovel.
6. After the maltose is completely dissolved, you can add white sugar and continue to cook until the sauce is thick.
Orange jam
Ingredients: 9 apples, water 1 spoon, 450g sugar, orange juice 1 serving, and orange peel mud 1 tablespoon.
Practice:
1, the apple is seeded, cut into 4 pieces and put into the pot.
2. Add 1 spoon of water to the pot, add the apples and cook while stirring. After the pulp becomes soft, simmer for 30 minutes.
3. Add orange juice and orange peel mud.
4. After adding sugar, stir and cook with low fire for 90 minutes until it becomes paste. Keep stirring to avoid burning.
5. Put it into a bottle sterilized with hot water.
Orange jam
Raw materials: orange 6~7 lemons 1/2 sugar maltose heat-resistant glass bottles
Practice:
1) Wash the orange and cut it in half.
2) Dig out the pulp with a spoon and try to avoid digging out the white peel.
3) Pour the dug pulp and juice into the pot and bring it to a boil.
4) Crush the pulp as much as possible with a spoon during the burning process, and pick out the fruit seeds or fruit membranes.
5) After boiling, turn to low heat, add appropriate amount of sugar and maltose, control the proportion by yourself, squeeze in half lemon juice, and stir with a spoon from time to time to avoid sticking to the pot.
6) When the jam becomes darker and thicker, put it into a heat-resistant glass bottle immediately, tighten the lid, cool it and put it in the refrigerator for refrigeration.
Kiwi sauce
Raw materials:
200 grams of kiwifruit, 80 grams of sugar (the amount of sugar is controlled at about a quarter of that of kiwifruit after peeling and coring), and a small amount of lemon juice.
Practice:
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 kiwifruit blocks are completely dissolved and shiny.
Tips:
The key of kiwifruit jam is that there should be no massive pulp in the jam. The black seeds of kiwifruit make the taste richer. Kiwifruit is always in season in spring, summer, autumn and winter, and it is very suitable as a raw material for jam.
Lemon jam
Raw materials:
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 a small fire to dissolve them, boil for 5 minutes, then turn off the heat and cool.
2. The apple is seeded and cut into 0.5 cm thick slices, and immediately put into the cold boiled water of lemonade or vinegar to avoid blackening. /kloc-after 0/0 minutes, pick up the apples and drain them for later use.
3. Put sugar water and apples into a 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 boil it for 20 minutes, then turn off the fire and take out the bottle.
Cover tightly and leave for 12 hours.
Tips:
Apples left too long can be used to make jam and can be eaten all year round. Once you have guests at home, take them out and enjoy them, which will make them feel kind!
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 lower than 65%. It is not necessary to sterilize it.
Can while it is hot, and sealing. Better put it in the refrigerator.
Myrica rubra sauce
Raw materials: fresh red bayberry1000g, white sugar1000g, 4g of gelatin, 2 drops of red bayberry essence, and proper amount of water.
Making:
1, remove the pedicels of the undamaged waxberries, wash them, and chop them with a masher or a kitchen knife.
2. Take a pot, add the mashed red bayberry and water, stir well, put it on high fire and cook 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 (while cooking,
Stir to avoid burning the pot.
3. Heat the gelatin with a little water fire. After it is completely dissolved, pour it into the jam pot, mix well, cook for 10 minute, then take out a little jam and pour it into a flat plate. If it doesn't flow,
You can leave the fire, drip bayberry essence and mix well.
4. Pour the cooked jam into a container, air it to the temperature slightly, then sprinkle a layer of white sugar on the surface, cover it and store it, and take it with you.
Guapi sauce
Raw materials: watermelon peel 1 000g, sugar 800g, citric acid1g, gelatin 8g, and proper amount of water.
Making:
1, remove the soft pulp from watermelon peel slices, wash them with clear water, and mash them into mud in a masher.
2. Pour the mashed watermelon peel, citric acid and water into the pot, stir a little, put it on high fire and boil for about 5 minutes, then add the white sugar, stir vigorously, and cook with slow fire after the white sugar dissolves.
10 minutes or so.
3. Soak gelatin with a little water, and heat it with fire. After gelatin is fully dissolved, pour it into a jam pot and mix well, then cook for 10- 12 minutes, then take less sauce with a spoon and pour it into a flat plate.
If there is no scattering phenomenon, it means that it is cooked, so you can leave the fire. After a little drying, pour it into a container, seal it, store it in a cool and ventilated place, and take it when eating.
Carrot apricot sauce
Raw materials: 500g carrots, 500g apricots, 600g sugar, 0.2g citric acid, 6g gelatin and proper amount of water.
Method:
1, wash carrots, chop them up, wash apricots, cut them, take out apricots, steam them in a steamer for about 10 minutes, mix and mash them into mud after they are steamed soft, add citric acid and stir them evenly.
2, take the pot, add water and carrot apricot paste, boil it with high heat, then add sugar, and boil it with slow fire, stirring frequently when cooking, so as not to paste the pot.
3. Heat gelatin in a little water to melt, pour it into a jam pot, continue to cook for 5-7 minutes, then take a little jam with a spoon and pour it into a flat plate. If it doesn't flow, it can be removed from the fire and put it into a container.
Inside, sealed and stored.
Cherry jam 1
Material: 200ml； of water; 600g red cherry (525G)； after stone removal); Cinnamon bark 1 root; Lemon 1 piece (chafed skin); White sugar 450g
Practice:
1, heat the water in the pot with high fire, bring it to a boil, add the red cherry, cinnamon and lemon peel, cover and cook for 20 minutes, and then filter with a fine sieve.
2. Pour the filtered cherry juice and white sugar into the pot, simmer for 20 minutes with low fire until it is boiled into syrup, and then pour it into a bottle to seal and refrigerate.
Raw materials of cherry sauce 2: cherry1000g, 750g of white sugar, 0.3g of citric acid, 5g of gelatin, a little of edible essence and a proper amount of water.
Making:
1, clean fresh cherries without decay and deterioration, remove the core, and crush them into mud with a masher or kitchen knife.
2. Pour the cherry puree and water into the pot, and boil it for 5-7 minutes with high fire. Then add sugar and citric acid, and cook it slowly with slow fire, and keep stirring, so as not to paste the pot and affect the quality of jam.
3. After simmering for 15 minutes, evenly pour the heated and dissolved gelatin (soaked in a little water and heated until dissolved) into the pot, continue to cook for about 10 minutes, and then take a little jam.
Dropped into the dish, if there is no scattering phenomenon, you can leave the fire, drop the essence and mix well, cool it, put it in a container, cover it and put it in a cool and ventilated place for storage, and take it with you.
Mulberry jam 1
[Raw material/seasoning] Mulberry 600g; Maltose 200 grams; 200 grams of fine sugar; Lemon 1 piece; Water 200cc
[Production process]
1. Wash the lemon and squeeze out the juice for later use.
2. Wash the mulberry, dry it, put it in an acid-proof container and add fine sugar for pickling for 30 ~ 60 minutes. You can gently stir the sugar and mulberry with a wooden shovel to make them fully mixed.
3. Pour the method 2 into an acid-resistant pot, first add water and lemon juice to boil over medium heat, then turn to low heat and add maltose to continue cooking, stirring with a wooden spoon while cooking until the sauce is thick.
It can be thick.
Mulberry jam 2
Raw materials/seasonings A. Mulberry 600g B. Stevia leaf 2G water 500ml C. Maltose 300G.
Production process
1. Wash the mulberry, remove the impurities attached to the mulberry and drain the water, and do not pull out the stems of the mulberry.
2. Boil the water in a pot, add stevia leaves and continue cooking for 10 minute until the water is half full.
3. Remove stevia leaves, add maltose and cook until dissolved.
4. Add mulberry and cook with low fire. When cooking, stir with a spoon to avoid burning.
5. In the process of cooking, always remove the floating foam.
6. Cook slowly with low fire until the mulberry softens, the fruit grains become smaller, and the juice becomes thick and thick, then turn off the fire, bottle it, let it cool and store it in cold storage.
Rose pear jam
[Raw material/seasoning] 600 grams of western pears; 8 grams of dried roses; Maltose 150 g; Fine sugar100g; Lemon 1 piece; Water 100cc
[Production process]
1. Wash the lemon and squeeze out the juice for later use.
2. Peel and core the pears and cut them into dices, and half of them are mashed with a blender.
3. Put the processed diced pears and pear puree together in an acid-resistant pot, add water and lemon juice and bring to a boil over medium heat, then add the rose petals with the pedicels removed and cook together.
4. Turn to low heat and add maltose to continue cooking. When cooking, you must keep stirring with a wooden shovel.
5. After the maltose is completely dissolved, you can add fine sugar and continue to stir and cook until the sauce is thick.
Blueberry jam
Raw materials/seasonings A. Frozen blueberries 600G lemon juice half B. Stevia leaf 3G water 500ml C. Maltose 300G rock sugar 50G.
Production process
1. Frozen blueberries are thawed at room temperature
2. Boil the water in a pot, add stevia leaves and continue cooking for 10 minute until the water is half full.
3. Remove stevia leaves, then add maltose and rock sugar and cook until dissolved.
4. Add blueberries and lemon juice and cook with low fire. When cooking, stir with a spoon to avoid burning.
5. In the process of cooking, always remove the floating foam.
6. Cook the blueberry slowly with low fire until it softens, the fruit becomes smaller, and the juice becomes thick, then turn off the flame, bottle it, let it cool and store it in cold storage.
Pineapple jam
Ingredients: 400g pineapple, 60g sugar, 0g maltose100g, 2 tablespoons lemon juice.
Steps:
1. Cut the pineapple into small pieces;
2. Sprinkle half of the sugar on the pineapple and leave it for 15 minutes;
3. After the juice oozes out, move it to the fire, cook it for about 10 minute on medium fire, skim off the floating foam, and turn off the fire;
4. Because the fiber of pineapple is thick, it is necessary to pour the boiled semi-finished products into a blender to break the fruit mud;
5. Return to the boiling pot, add lemon juice and maltose, and continue to cook for about 20 minutes until the jam is thick;
6. Put the cooked jam into a sterilized container while it is hot, and pour it backwards. After cooling, the bottle mouth can face up.
Hawthorn jam
Production method: firstly, clean the bright red fruits, slice them, grind them with water, heat them to 7 1~82℃ and keep them for 20 minutes, then continue to heat them to 88℃ to gradually obtain concentrated slurry, filter the residue from the concentrated slurry, and then add edible fruit flavor essence, sucrose fruit or sweetener, or add a small amount of water solution and pectin to improve nutritional components; Heating to 99~ 100℃ and gradually concentrating into paste; After cooling, it can be canned or stored in bulk.
Product features: This hawthorn jam is rich in nutrition, delicate in taste, mellow and suitable in sweetness, and it is the best for jam bread.
Description:
Many fruits can be made into jam, such as apples, pears, peaches and apricots. The manufacturing method is similar to the above steps. Be careful not to use rotten fruit, and the weight of the fruit is subject to peeling and coring;
Generally, jam is made according to the ratio of 1 pulp and half sugar (the amount of sugar can also be halved, and the same amount of maltose can be added). The amount of sugar can be increased or decreased appropriately. Sugar can make jam thick, and sugar is a good preservative. Too little sugar will shorten the shelf life. If the amount of sugar is moderate, the quality of jam can be kept for more than 6 months after good disinfection. If it is a fruit with less water content, such as apples and pears, you can add less than half a portion of water; The pot for cooking jam is best acid-resistant. Blueberries and hawthorn can't be cooked in an iron pot or aluminum pot. Pay attention to stirring constantly when cooking, and it is best to use a wooden spoon; It is best to use a glass container for jam, and use it after boiling water for 5-10 minutes in advance for disinfection and drying (do not wipe it with a towel); The finished jam should be put into a container while it is hot, covered tightly, placed upside down, and dried at room temperature with the bottle mouth facing up (this can prevent air from entering and vacuum the bottle). It is best to store it in the refrigerator.