You can make jam at home without any additives, and the amount of sugar can be adjusted according to your own preferences. It is nutritious, healthy and delicious. In fact, making jam is very convenient. Simply put, it is two steps of sugar pickling and hot cooking. Various jam recipes The same, but the pectin content of fruits is different. You can make a mixed fruit sauce, or you can use an appropriate amount of maltose instead of white sugar to help solidify. I’ll give you a collection of ways to make various jams, go ahead and make your own! Homemade tomato sauce without additives

Ingredients: 5 medium-sized tomatoes, 20g rock sugar, 1 teaspoon 5ml salt, lemon juice squeezed from half a lemon

Method:

< p>1. Use a knife to make a cross on the top of the tomato, and use a knife to pull out the bottom pedicle

2. Boil the water in the pot, add the tomatoes and blanch them for one minute, take them out and peel them, be careful not to burn your hands

3. Squeeze the tomatoes with your hands. Don’t crush them too much. A little pulp will give you a better taste

4. Put the crushed tomatoes into a pot, add rock sugar, lemon juice and simmer for more than half an hour. Stir during this period to prevent the soup from sticking to the bottom. When the soup is thick and there is not much water, add salt and mix well. Bottle the lemon curd

Ingredients: 80ml of fresh lemon juice, 3 grated lemon peels, 55g unsalted butter, 3 eggs, 120g white sugar

Method:

1. Cut the butter into small pieces, soften at room temperature, and beat until smooth and fluffy

2. Add eggs, sugar, lemon juice, and lemon peel into the pot, mix well, cook over low heat, and stir quickly with an egg beater to prevent the eggs from solidifying into lumps, and cook until it turns into a thick paste. If there is small bubbling, turn off the heat and stir. When it cools down slightly, turn on the low heat and cook again, repeat 2 or 3 times

3. Step 2: Cook until thick, turn off the heat and sift immediately, add in step 1 medium, stir until cool, cover with plastic wrap, and refrigerate for 1 hour to make your own additive-free strawberry jam

Ingredients: 350g strawberries, 70g white sugar or rock sugar, half a lemon

Method:

1. Remove the stems of the strawberries and wash them, cut them into small pieces, add sugar and knead them with your hands. This will preserve part of the pulp for a better taste. Let the sugar and strawberries mix and let it sit for half an hour to let the pectin out. Separation

2. Put the processed strawberry meat into the pot, do not add water, heat over low heat for half an hour, stir occasionally to prevent sticking to the pot, and skim off any foam. Then squeeze the juice of half a lemon into the pot, continue to heat and stir for ten minutes, until the jam becomes sticky, put it into an oil-free and water-free sealable bottle while it is hot, and then move it to the refrigerator to refrigerate when it is cold. Use an oil-free and water-free spoon to take the applesauce

Ingredients: apple, rock sugar, lemon juice

Method:

1. Peel the apple and cut it into small pieces Dice, add one-third of the water to the apples, and one-sixth of the rock sugar to the apples, add them to the pot and simmer over low heat for one and a half hours

2. Stir frequently when it becomes slightly sticky halfway through. When the apple is soft and rotten, use a spoon to crush half of the pulp

3. Add a little lemon juice to season the brown sugar hawthorn sauce before taking it out of the pot

Ingredients: 1000g fresh hawthorn, 250g brown sugar, Appropriate amount of water

Method:

1. Wash the fresh hawthorn, but remove both ends, poke the center with a pen cap or something, and remove the core. (I don’t remove the core every time, I just dig out the black tail, which is too troublesome~)

2. Put it in a pot, add an appropriate amount of water, bring to a boil over high heat, then turn to low heat. Open the lid and simmer until the hawthorns are cooked, stirring and crushing from time to time.

3. Then add all the brown sugar and cook until all the brown sugar melts and the hawthorn brown sugar sauce becomes thick, then turn off the heat

4. Sterilize the container with hot water in advance, and then fill it Bottle ready orange jam

Ingredients: 5 oranges, appropriate amount of sugar

Method:

1. Peel the oranges, remove the white inner skin, and sprinkle with sugar Marinate overnight

2. Squeeze juice from a small half of the pickled oranges and put them all into the pot

3. Start stirring over medium heat

< p>4. When it becomes thick and gelatinous, turn to low heat and continue to simmer. Stir constantly during this period. It is easiest to paste at this time

Blueberry jam

Use Ingredients: 480g blueberries, 80g sugar, 20g maltose, half lemon juice

Method:

1. Wash the blueberries and drain them, add 80g sugar in a small pot

2. Mix the sugar and blueberries evenly and set aside

3. Until the sugar melts and a lot of juice appears in the blueberries

4. Place the small pot on the stove and cook over high heat Turn to low heat and simmer slowly

5. Stir constantly during the cooking process to prevent the pot from sticking. When the soup is thickened, add lemon juice and maltose and continue to simmer for a while. You can turn off the heat

6. Let the jam cool, put it into a sterilized glass bottle and refrigerate it, and eat it as soon as possible