Tomato sauce making method Ingredients Fresh tomatoes (about 700g), 100g rock sugar, 1 lemon (1. Pot. You can use stainless steel pot, rice cooker, casserole... as long as it is not an iron pot. 2. Spatula. Preferably

Wooden, close to nature, I just said casually) Method 1. Prepare a pot of hot water (about 60 degrees, no need to boil), put the washed tomatoes into the pot, cover it, and simmer for 2 minutes

——After 2 minutes, it can be seen that the tomatoes peeled automatically.

2. Cut the peeled tomatoes into several large pieces - if there are immature, green seeds in the tomatoes, remove them to avoid affecting the taste.

3. Use a blender to smash the tomatoes - cut the tomatoes into large pieces first and then smash them to avoid losing too much juice during the cutting process. 4. Pour the crushed tomato juice into the pot, add rock sugar and cook

After boiling, turn to low heat and simmer.

——When it cooks until it becomes thicker, stir it with a shovel from time to time to avoid sticking to the pan. 5. Boil it until it becomes thick and looks like a "sauce". Squeeze in an appropriate amount of lemon juice and continue to cook for three or four minutes.

Can.

Tips 1. The amount of sugar.

Generally, the amount of sugar is one-third of the net weight of the fruit pulp, but you can also make appropriate adjustments according to your own taste - anyway, if you look carefully, you will find that the proportion of sugar I use is not fixed every time.

2. The role of sugar.

Sugar is a good preservative. If the amount of sugar is moderate, the shelf life of jam will be longer. Using too little sugar will shorten the shelf life - so you can increase or decrease the amount of sugar appropriately according to your taste and needs.

I suggest not making too much at one time, so that you can change the taste frequently, and secondly, if you don’t need to keep it for a long time, you can still use less sugar.

3. Type of sugar.

To make jam, white sugar, rock sugar, or maltose can be used.

Rock sugar makes the finished jam more shiny, and maltose can increase the viscosity.

I personally like to use a mixture of rock sugar and white sugar instead of maltose, because I find that after the jam is cooked, it will become much thicker if left for 1-2 days.

——Of course, if you are a perfectionist and pursue the perfect viscous effect, it is also a good idea to use some maltose!

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4. The timing of adding sugar and whether to add water.

This needs to be dealt with on a case-by-case basis.

1. If it is a fruit with low juice output, such as apples, papayas, strawberries, etc., after crushing the pulp, add sugar and let it sit for about an hour to allow as much water and pectin in the pulp to "analyze" as much as possible.

After it comes out, start cooking again.

For apples with hard pulp, you need to add an appropriate amount of water and cook them together to help soften the pulp and separate out the pectin.

2. If it is a juicy fruit, such as tomatoes, kiwis, etc., there is no need to "stand" and add water, just add sugar and boil it.

3. In addition, add sugar twice, that is, add half when starting to cook, and add the other half when the juice is reduced, which will make the finished product more shiny and look more beautiful. Unfortunately, I forgot to boil the sauce these two times.

Must try it next time!

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Regarding the preservation of jam 1. Add some lemon juice when boiling the jam.

Lemon is a good antioxidant and can help extend the life of jam. The key is that it is all natural.

2. Container.

The bottle containing jam must be clean, dry, oil-free and water-free.

Boil it in boiling water before use, or steam it for a few minutes, then dry it before use.

When eating jam, please also use a clean and water-free spoon.

3. Bottling.

There is no need to wait for the jam to cool down completely before bottling it, you can bottle it when it is warm.

If you really make too much at one time, put it in a steamer and steam it for about seven or eight minutes after bottling it. Turn off the heat and close the lid. Turn the bottle upside down to form a better seal. After cooling, put it in the refrigerator.

Don't be too busy washing the pot for cooking jam. There is still a lot of juice and fine pulp stuck to the pot. Pour some water in, stir it and bring it to a boil.