Teach you to make 1% natural delicious jam at home

Apple jam

Ingredients:

2g of apples, 6g of sugar (the amount of sugar is controlled at about one third of that of peeled and cored apples), and a proper amount of salt water.

Practice:

1. Peel and core the apple, cut it into eight pieces and soak it in salt water.

2. Put in a pot, sprinkle half of the sugar on the apples, add a little water, and cook over medium heat to remove the foam.

3. When 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).

Tip:

It's 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

Ingredients:

2g of strawberries, 6g of granulated sugar (the amount of granulated sugar is controlled at about one third of that of strawberries), and 2 tablespoons of lemon juice.

Practice:

1. Wash strawberries, remove pedicels, and be careful not to break them.

2. Sprinkle half of sugar on strawberries and leave 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.

Tip:

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. Do not cook on the fire for too long, otherwise the

color of the jam will be poor. 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, which does not need to be covered with plastic wrap, and put it in a "strong" position for

8 minutes.

strawberry jam 2

raw materials: a. strawberry 6G lemon juice half b. stevia leaf 2G water 5ml c. maltose 3G

practice:

1. Wash the strawberry, remove the pedicel and drain the water

2. Boil the water in a pot, add stevia leaf and continue cooking for 1 minutes until the water is half < Add maltose and cook until it melts

4. Add strawberries and lemon juice, and cook with low fire. When cooking, stir with a spoon to avoid burning

5. Remove the floating foam frequently during cooking

6. Cook slowly with low fire until the strawberries soften, the fruit becomes smaller and the juice becomes thicker, and then turn off the fire. Bottle, cool and store in cold storage

Strawberry applesauce raw materials:

Production:

1. Wash the strawberries and apples with clear water, peel the apples, cut them in half, and remove the core, and then mash the strawberries and apples into mud with a masher or kitchen knife.

2. Pour the broken strawberries, apples and water into the pot, stir them slightly, and after they are mixed evenly, boil them on high fire for about 5 minutes, then add the white sugar, stir them vigorously until the sugar is dissolved, and then cook them in warm water for

8-1 minutes, and stir the jam frequently 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 1 minutes. When the jam in the pot thickens and bubbles increase, you can leave the fire, drop the essence, let it cool slightly, and pour it into a container for storage.

orange peel sauce 1

raw materials: 2g of lime, 8g of granulated sugar or honey (the amount of granulated sugar or honey is controlled at about 4% of the 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, and leave it for one night.

5. remove the water in step 4 the next day, then add enough water, and pour off the water after boiling. Repeat this twice.

6. Put the juice from Step 1 into the pot, add half of Step 5 and sugar, and cook over medium heat to remove the froth. 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, add the remaining sugar to taste.

Tip:

Boiling lime peel can remove the bitter taste of the peel, 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, and its 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 < P > Practice:

1. Wash the lemon and juice for later use. Rub the orange with salt to remove wax, and then rinse it carefully with clear 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 1 minutes.

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 a pot, add lemon juice and bring to a boil 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 maltose is completely dissolved, add white sugar and continue to stir and cook until the sauce is thick.

orange jam

ingredients: 9 apples, 1 tsp of water, 45g of sugar, 1 part of orange juice and 1 tsp of orange peel mud.

Practice:

1. Remove the seeds from the apples, cut into 4 pieces and put them in the pot.

2. Add 1 spoon of water to the pot, add the apples and cook while stirring. When the pulp becomes soft, simmer for 3 minutes.

3. Add orange juice and orange peel mud.

4. After adding sugar, stir and cook with low fire for 9 minutes until it becomes paste. Keep stirring to avoid burning.

5. put it in a bottle sterilized with hot water.

Orange jam

Ingredients: 6~7 oranges, 1/2 sugar maltose heat-resistant glass bottles

Practice:

1) Wash the oranges and cut them 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 fruit juice into the pot and bring it to a boil

4) Crush the pulp with a spoon as much as possible during the burning process, and pick out the fruit seeds or fruit films.

5) After boiling, reduce the heat, add proper amount of sugar and maltose, control the proportion by yourself, squeeze half lemon juice, and stir with a spoon from time to time to avoid sticking to the pot.

6) When the jam becomes dark and thick, put it into a heat-resistant glass bottle immediately, screw the lid tightly, cool it and put it in the refrigerator.

Kiwifruit sauce

Ingredients:

2 grams of Kiwifruit, 8 grams of sugar (the amount of sugar is controlled at about a quarter of that of peeled and cored Kiwifruit), and a small amount of lemon juice.

Practice:

1. Peel the kiwi fruit, cut it into large pieces and put it in the pot.

2. Sprinkle half of the sugar on it, add a little water, and cook over medium heat to 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 melted and shiny.

Tip:

The key of kiwifruit jam is that there should be no lumpy 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

Ingredients:

3 apples, 2 tablespoons lemon juice or vinegar, 4 liters of cold boiled water, and syrup (48ml of water and 25g of sugar).

Practice:

1. Put the water and sugar into the pot, stir with a small fire to dissolve them, boil for 5 minutes, then turn off the fire and cool.

2. Seed the apple and cut it into .5 cm thick slices, and immediately put it in the cold water of lemonade or vinegar to avoid blackening. After 1 minutes, pick up the apples and drain them for use.

3. Put sugar water and apples into a sterilized bottle, and use clean chopsticks to remove air from the bottle, and the bottle cap should not be too tight. Then put it in the center of the pot to boil water for 2 minutes, then turn off the fire, take out the bottle

and cover it tightly, and let it stand for 12 hours.

Tip:

Apples left for 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 9℃ for 3 minutes. The soluble solid content of high-concentration jam is 7% ~ 75%, and the sugar content is not lower than 65%. There is no need to sterilize it. After it is boiled, it can be canned while it is hot and sealed. Better put it in the refrigerator.

Myrica rubra sauce

Ingredients: 1g of fresh Myrica rubra, 1g of white sugar, 4g of gelatin, 2 drops of Myrica rubra essence and proper amount of water.

Production:

1. Remove the pedicels of the undamaged bayberry, wash it, and chop it with a masher or a kitchen knife.

2. Take a pot, add the mashed Myrica rubra and water, stir well, put it on high fire for about 5 minutes, add white sugar and stir vigorously, and cook it with slow fire for 8-1 minutes after the white sugar is fully dissolved (stir while cooking

to avoid burning the pot).

3. Heat the gelatin with a little water fire. When it is completely dissolved, pour it into a jam pot, mix well and cook for another 1 minutes. Then, take out a little jam and pour it into a flat plate. If it doesn't flow,

leave the fire and drop 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 as you eat.

guapi sauce

raw materials: 1g of watermelon peel, 8g of sugar, 1g of citric acid, 8g of gelatin and proper amount of water.

Production:

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 rind, 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 for about

1 minutes after the white sugar dissolves.

3. Soak the gelatin with a little water, and heat it on fire. When the gelatin is fully dissolved, pour it into a jam pot and mix well, then cook for 1-12 minutes. Then take a little sauce with a spoon and pour it into a flat plate. If

there is no scattering phenomenon, it means that it is cooked, you can leave the fire, dry it for a while, pour it into a container, seal it, and store it in a cool and ventilated place for eating.

carrot apricot sauce

raw materials: 5g of carrot, 5g of apricot, 6g of sugar, .2g of citric acid, 6g of gelatin and proper amount of water.

Method:

1. Wash carrots and chop them, wash apricots, cut them, take out apricots, steam them in a steamer for about 1 minutes, mix and mash them into mud after they are steamed soft, add citric acid and stir them evenly.

2. Take a pot, add water and carrot and apricot puree, and bring to a boil with strong fire. Then add sugar, and bring to a boil with slow fire. When cooking, stir frequently to avoid burning 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, put it into a container

, and seal it for storage.

cherry jam 1

material: 2ml； of water; 6g red cherry (525G)； after stone removal); 1 cinnamon; 1 lemon (skinned); White sugar 45g

Practice:

1. Heat the water in the pot with high fire, add red cherry, cinnamon and lemon peel after boiling, then cover and cook for 2 minutes, and then filter with a fine sieve.

2. Pour the filtered cherry juice and white sugar into a pot, slowly cook for 2 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: 1g of cherry, 75g of sugar, .3g of citric acid, 5g of gelatin, a little of edible essence and a proper amount of water.

Production:

1. Wash and remove the core of fresh cherries without rot and deterioration, 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, pour the heated and dissolved gelatin (soaked in a little water and heated until dissolved) into the pot, continue to cook for about 1 minutes, and then drop a little jam

into the plate. If there is no scattering phenomenon, 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 6g; Maltose 2 grams; 2 grams of fine sugar; 1 lemon; Water 2cc

[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-resistant container and add fine sugar for pickling for 3 ~ 6 minutes. Gently stir the sugar and mulberry with a wooden shovel to make them fully mixed.

3. Pour the method 2 into an acid-proof pot, first add water and lemon juice to boil over medium heat, then turn to low heat and add maltose to continue cooking, stir with a wooden spoon while cooking, and cook until the sauce is thick.

Mulberry jam 2

Raw material/seasoning A. Mulberry 6g B. Stevia leaf 2G water 5ml C. Maltose 3G

Production process

1. Wash Mulberry, remove impurities attached to Mulberry, drain water, and don't pull out Mulberry stems

2. Boil the water in a pot, add Stevia leaf and continue cooking for 1 minutes. Add maltose and cook until it melts

4. Add mulberry and cook with low fire. When cooking, stir with a spoon to avoid burning

5. Remove floating foam frequently during cooking

6. Cook slowly with low fire until the mulberry softens, the fruit becomes smaller and the juice becomes thicker, and then turn off the flame. Bottle, let it cool and store it in cold storage

Rose pear jam

. 8 grams of dried roses; Maltose 15 grams; 1 grams of fine sugar; 1 lemon; 1 cc of water

[production process ]

1. Wash the lemon and squeeze out the juice for later use.

2. Peel and core the pears, cut them into dices, and mash half of them with a blender.

3. Put the processed diced pears and pear puree into an acid-proof pot.