Jam is a gelatinous substance which is made by mixing fruit, sugar and acidity regulator and boiling at a temperature above 100℃. Also called jam.

Taking the preparation of applesauce as an example, the method is as follows:

Raw materials: 200 grams of apples, 60 grams of sugar, the amount of sugar is controlled at about one-third of peeled and pitted apples, a proper amount of salt water, and a lemon.

Exercise:

1. Peel and core the apple, cut it into small pieces and soak it in salt water for about fifteen minutes;

2. Put it in a pot, sprinkle half of the sugar on the apple, add a little water, cook over medium heat, and skim off the foam;

3. Cook until the apple is transparent and overflows with sweet fragrance, add the remaining sugar, adjust the sweetness, and add lemon juice;

Press the apple into mud, and the jam will be shiny. When it is thick, it can be put into a jar sterilized with hot water, bottled while it is hot, and inverted.

Tip: It is best to choose slightly sour apples as raw materials. If the apple is not sour, you can add lemon juice to increase the acidity.