In order to preserve the key steps of jam, there are two methods, oven disinfection and boiling water disinfection.
Step Note: Wash with clear water first, and bake at 100℃ for 5 minutes for oven disinfection. Disinfection with boiling water is to boil water for 5 minutes, take it out and air it upside down. It can only be used after the water is completely evaporated. 2. Differentiate all kinds of fruits.
Different methods of cleaning and treating fruits are different. The main purpose is to remove pesticides, dyes and dirty things. The basic treatment is peeling, seeding, coring and white film removal. 3. Correct weighing.
Needless to say, because basically the upper part refers to the weight of processed fruits and other materials. Weighing must be accurate, so it will be more accurate to pay attention to zero after weighing the container with electronic scales.
4. Sugar stains are chilled
The purpose is to make the rock sugar melt, and use the principle of osmosis to let the water in the fruit cells come out and soften and dehydrate the fruit. It is recommended to put it in the refrigerator for 10~ 12h at least for 4h.
The specific method is to mix all the cut ingredients well, add lemon juice and rock sugar, mix well and put them in a small basin, seal them with plastic wrap and put them in the refrigerator. Step note: take it out every 3 ~ 4 hours to see the water situation, and turn up the rock sugar and fruit in the lower layer. Time is up. Take it out for observation. After the crystal sugar is dissolved, the water should cover the fruit. If the sugar water does not cover the fruit, you can add water appropriately, but the amount of water added should not exceed the amount required in the prescription. Here, it is 150ml.
5. Cook in the fire
For 600g fruit water, it is suggested that it is more appropriate to start cooking with the intensity of the fire in use, and stir while cooking. In the fire! ! What the hell is it? Look at the height of the outermost flame of the fire and the amount of jam in the copper pot.
Remove the astringent juice from the surface during the boiling process. After boiling, adjust the fire according to the concentration of jam, but be careful not to be too small, so as not to make the jam hard to condense. How to adjust the temperature?
The goal of boiling is to boil the jam until the whole jam is concave, at which time the temperature is about 103 degrees, and finally boil the jam until it is concentrated to only12. The boiling time is controlled at 30-45 minutes.
6. Bottle the jam while it is hot
After the jam is cooked, bottle it while it is still above 85℃, which can prevent bacteria from growing. Fill it to 89%, tighten the bottle cap immediately, and let it stand while it is hot. 7, vacuum preserving and ripening
Let it stand upside down for more than 30 minutes, and then move it when the jam is completely cooled, so as not to affect pectin coagulation. Then stand upright and wash the appearance, let the jam mature at room temperature for 3~7 days, and finally put it in the refrigerator for preservation. The three most important techniques for preserving handmade jam.
Because there are no chemical additives, it is not easy to preserve, so we must pay attention to sterilization and bacteria prevention! !
1, the highest boiling temperature of jam should be 103℃ (polysaccharide is boiled at high temperature to sterilize).
2. The ideal ph value is 2.8~3.5 (reasonable pH value inhibits bacterial growth)
3. Bottle it while it is hot, and let it stand upside down for more than 30 minutes (create a vacuum environment for preservation).