People who like to talk about feelings will say: jam is the continuation fruit of life! When the season has passed and you are still tasting, you might as well make jam! The sour, sweet, fragrant and soft flavors are stored in a small jar and then sealed in ............................................................................................................................................................ Do you want pure jam? You can only do it yourself. As long as the raw material is fresh fruit and less sugar, it can be put in toast. When drinking water, you can drink juice and give it to your friends and colleagues. That is the best gift in late autumn.

There are some additives in the market jam, and the main taste is not as good as that of homemade jam. If you try your own strawberry jam, I believe you will never watch commercial jam again. Self-made jam is not difficult, but because domestic jam does not contain additives, it is necessary to pay attention to the preservation of jam cans, and must be thoroughly boiled and disinfected, and then dry the water before filling jam to keep it dry, oil-free and water-free. Scoop it out with a clean and waterless spoon every time and then refrigerate it. This jam can be kept for a month and a half in a small jar. Usually it can be used to spread bread, and it can also be used to soak in water for drinks and sweet and sour drinks. I tasted kumquat sauce at home when the child coughed.

The steps are as follows: 500 grams of kumquat, about 40 grams of rock sugar, and a small bowl of water. Sprinkle two or three spoonfuls of salt on the dried kumquat, poke it into a large piece, and then wipe off the dirty things one by one. Then rinse kumquat, then put kumquat in water at 40 degrees Celsius and soak it in a teaspoon of salt for one hour. After washing the salt, cut the kumquat with a fruit knife, remove the seeds, boil the crystal sugar water with water as a saccharifying pot, pour the kumquat, boil it, simmer for half an hour, let it cool, stir it with a lot of food, put it in a clean glass jar, put it in the refrigerator, and take it out when eating. It can be stored for about 10 day!

The method of making jam is very simple, basically the same method. Fruit slices or purees are processed into fruit sauce by food processing, then a lot of sugar is added and cooked with low fire. In the cooking process, sugar, sugar and fructose are converted into syrup, so microorganisms and bacteria in fruits can't survive in a high-sugar environment, so they can be preserved for a long time. Then, lemon flavor, pectin thickener and peel can be added to enhance the flavor. However, from a basic raw material to fruit juice and sugar, it is difficult for fruit juice to accept that more fruit juice will be thickened by adding syrup, maltose or honey. Everything else is the same. As long as you pay attention to the jam to cook for a long time, fully disinfect and complete the transformation of sugar. Then the pot for boiling jam can't bring oil, and the bottle for storing jam must be sterilized at high temperature in advance. Jam must be sealed and preserved after filling, and choose a bottle with good sealing.