The process of making jam: The process of making jam can be roughly divided into the following four steps: raw material cleaning, sugar boiling, canning, cooling and refrigeration. The raw material cleaning process is to clean the fruits used for making jam first, and remove the inedible peel and core parts, and then chop or break them according to the characteristics of the fruit to make the fruit easier to eat. Boiling sugar is the most important step in the production process. The purpose is to fully penetrate the sugar into the fruit pulp and evaporate the original water in the fruit, making the fruit concentrated and smaller, and the taste will be tighter and firmer; it is best to add sugar It can be added in batches so that the fruit and sugar will blend evenly. Do not use high heat during the cooking process to prevent the pulp from hardening and the sugar from caramelizing and sticking to the pan. In addition, you must stir continuously and slowly with a wooden spoon (if you stir quickly and casually, small bubbles will be produced that are difficult to eliminate). On the one hand, Shortening the cooking time can also avoid scorching. When the jam becomes thick, it is ready for bottling (you can drop 1-2 drops of jam into cold water to test, if the jam does not spread and sinks, it can be canned). It must be noted that the jam must be refrigerated. It will take half a day to a day to complete the gelling, which means that the viscosity when canning is not the viscosity of the finished product, so when cooking the jam, do not cook it too thick to avoid the finished product being too hard and affecting the taste. The bottles must be steamed and sterilized before use. Fill the pot with water, put the cleaned glass bottles and lids into the pot, wait until the water boils and cook for 10 minutes, then use a clamp to take them out. Wait until the water in the bottle is completely Once evaporated, the jam can be filled. After the sugar is boiled, the jam and the pot can be placed in cold water to cool down quickly. When the temperature drops to about 70-80 degrees, it can be canned. When filling the jam, it should be filled as much as possible and sealed immediately to ensure that the jam is To avoid bacterial contamination, after the jam is bottled and capped, turn it upside down for 10-15 minutes to allow the residual temperature of the jam to kill any microorganisms that may be attached to the cap, thereby extending the shelf life. When the jam is cooled to below 50 degrees, it can be refrigerated and can be eaten after about half a day to a day. In principle, homemade jam can be stored for about 2 weeks to a month, but since it does not contain preservatives, it is best to eat it as soon as possible after opening the bottle. over. When taking the jam, you must use a dry and clean spoon. Do not let the wet spoon touch the entire jar of jam to prevent the jam from becoming damp and moldy.