[How to make jam]How to make homemade jam delicious
Grow fruits that are prolific, and when their prices are unbearably cheap, buy more and make them into jam! The fruits of this season are preserved for the next season, and the jams made by themselves are additive-free, preservatives-free and free of all kinds of harmful ingredients. Whether it is eaten by adults or babies, they are healthy and nutritious! Come and learn how to make jam with me now!
Cherry jam
Raw materials, 1000 grams of cherries, 750 grams of sugar, 0.3 citric acid, 5 grams of gelatin, flavoring A little, the right amount of water.
Production:
1. Wash and de-pit the fresh and non-rotten cherries, and use a masher or kitchen knife to mash them into mud shape.
2. Pour the cherry puree and water into the pot, boil for 5-7 minutes with high heat, then add sugar and citric acid, switch to simmer and cook slowly, and keep stirring to avoid the effect of sticking to the pot Jam quality.
3. After simmering for 15 minutes, pour the heated and dissolved gelatin (soak it in a small amount of water and heat it until it dissolves) into the pot, continue to cook for about 10 minutes, and then take a little The jam is dripped into the plate, if there is no flow phenomenon, you can leave the fire, drop in the essence and mix well, put it in a container after cooling, put it in a cool and ventilated container with a cover, and take it as you eat.
Strawberry Jam
Ingredients: 1000 grams of fresh strawberries, 1000 grams of sugar, 7 grams of gelatin, a little strawberry essence, and appropriate amount of water.
Preparation:
1. Choose non-rotten strawberries, remove the stems, wash them, and crush them into mud with a masher or a kitchen knife.
2. Pour the strawberry puree into the pot, add water and boil for 3-5 minutes, then add sugar, simmer for 8-10 minutes, and keep stirring.
3. Soak the gelatin in a little water for a while, heat it up until it dissolves, pour it into the jam pot, stir well, cook for about 10 minutes, then use a spoon to take a little jam and drop it into the pan , if it does not flow, you can remove from the heat, add strawberry essence and stir well, put it in a container, seal it with a lid, and take it as you go.
Riverberry Sauce
Ingredients: 1000 grams of fresh bayberry, 1000 grams of sugar, 4 grams of gelatin, 2 drops of bayberry essence, appropriate amount of water.
Preparation:
1. Remove the stems of bayberry without rot or damage, wash it, and chop it with a masher or a kitchen knife.
2. Take a pot, add mashed bayberry and water, stir well, put it on a high fire and cook for about 5 minutes, put in the sugar and stir vigorously. After the sugar is fully dissolved, simmer for 8- 10 minutes (stir while cooking, so as not to burn the pan).
3. Add a little water to the gelatin and heat it on fire. After it is completely melted, pour it into the jam pot, mix well, cook for another 10 minutes, then take out a little jam and pour it into a flat plate. If it doesn’t flow out, remove from the heat, drop in the bayberry essence and mix well.
4. Pour the cooked jam into the container, let it cool for a while, then sprinkle a layer of white sugar on the surface, store it with a lid, and take it as you eat.
Guarpi Sauce
Ingredients: 1000 grams of watermelon rind, 800 grams of sugar, 1 gram of citric acid, 8 grams of gelatin, and appropriate amount of water.
Preparation:
1. Remove the soft flesh of the watermelon peel, wash it with water, and mash it into a masher in a masher.
2. Pour the mashed watermelon rind, citric acid and water into the pot, stir a little, put it on a high heat and boil for about 5 minutes, then add sugar, stir vigorously, and wait for the sugar to dissolve Then switch to simmer for about 10 minutes.
3. Soak the gelatin with a little water and heat it up. After the gelatin is fully dissolved, pour it into the jam pot and mix it well. Cook for 10-12 minutes, then use a small spoon to take a little sauce and pour it into the pot. Put it into a flat plate, if there is no flow phenomenon, it means it has been cooked, you can remove it from the fire, after a while, pour it into a container, seal it with a lid, store it in a cool and ventilated place, and take it when eating.
Strawberry Applesauce
Ingredients: 750 grams of strawberries, 500 grams of apples, 1000 grams of sugar, 6 grams of gelatin, 2 drops of strawberry essence, and appropriate amount of water.
Preparation:
1. Wash the strawberries and apples with water, peel the apples, cut in half, remove the core, and then use a masher or The kitchen knife mashes strawberries and apples into puree.
2. Pour the crushed strawberries, apples and water into the pot, stir a little, after it is mixed, boil it for about 5 minutes, then add the sugar, stir vigorously until the sugar dissolves, Then switch to Wenshui and cook for 8-10 minutes, stirring the jam frequently to prevent it from sticking to the pan.
3. Soak the gelatin with a little water to dissolve, pour it into the jam, mix well, and continue to cook for more than 10 minutes. When the jam in the pot becomes thick and the bubbles increase, you can remove it from the heat. Drop in the essence, let it cool a little, and pour it into a container for storage.
Carrot Apricot Jam
Ingredients: 500 grams of carrots, 500 grams of apricots, 600 grams of sugar, 0.2 grams of citric acid, 6 grams of gelatin, and appropriate amount of water.
Preparation method:
1. Wash and chop the carrots, wash the apricots, cut them open, take out the apricot pits, and put them into the steamer Steam for about 10 minutes, mix and mash into mud after steaming soft, add citric acid and stir well.
2. Take a pot, add water and carrot and apricot puree, bring to a boil over high heat, add sugar, and bring to a boil over low heat. Stir frequently during cooking to avoid sticking to the pot.
3. Heat the gelatin in a little water to melt it, pour it into the jam pot, continue to cook for 5-7 minutes, then use a small spoon to take a little jam and pour it into a flat plate. Remove from heat, put in a container, and store with a lid.
Applesauce
Raw materials: 200 grams of apples, 60 grams of sugar (the amount of sugar is controlled at about one-third of the apples after peeling and core) ), appropriate amount of salt water.
Methods:
1. Peel and core the apples, cut them into eight pieces, and soak them in salt water.
2. Put it in a pot, sprinkle half of the sugar on the apples, add a small amount of water, cook over medium heat, and remove the foam.
3. Cook until the apples are transparent and have a sweet aroma, stir in the remaining sugar to adjust the sweetness.
4. When the jam is shiny and melted, it can be put into a wide-mouth bottle sterilized with hot water (bottle while hot).
Tip: It is best to choose apples that are slightly too sour as raw materials. If the apple does not have a sour taste, lemon juice can be added to increase the sour taste.
Kiwi fruit sauce
Raw materials: 200 grams of kiwi fruit, 80 grams of sugar (the amount of sugar is controlled at about a quarter of the kiwi fruit after peeling and core) ) and a small amount of lemon juice.
Methods:
1. Remove the skin of the kiwi, cut into large pieces and put them in the pot.
2. Sprinkle half of the granulated sugar on it, add a little water, and cook with medium heat to remove the foam.
3. Cook until the kiwi is soft, add the remaining sugar, adjust the sweetness, and pour in the lemon juice.
4. When the kiwi fruit is completely melted and shiny, you can.
Tip: The key to kiwi jam is: there should be no lumps in the jam. The black seeds of the kiwi fruit enrich the taste. Kiwis are in seasons in spring, summer, autumn and winter, and are very suitable for use as a raw material for jams. Vivid green reveals a charming color.
Orange zest
Ingredients: 200 grams of lime, 80 grams of sugar or honey (the amount of sugar or honey should be controlled at about 40% of the lime ).
Methods:
1. Wash the limes, then cut them into two, squeeze out the juice, and remove the seeds.
2. Use a spoon to shave the inside of the peel to remove the tendons of the lime.
3. Chop the peel to a thickness of about 1mm.
4. Soak the chopped peel in water, just cover the peel and leave it overnight.
5. The next day, remove the moisture from practice 4, then add enough water, set it on fire, and pour out the water after boiling. Repeat this twice.
6. Put the juice from method 1 into the pot, add half of the sugar from method 5 and cook over medium heat to remove foam. When cooking, you should try not to touch the materials in the pot, but you need to shake the pot from time to time.
7. After the peel is cooked, add the remaining sugar to taste.
Tip: Boil the lime peel to remove the bitterness of the peel. This step should not be taken lightly. If sweetened with honey, the flavor is even better. Orange peel jam uses lime, grapefruit, lemon and other citrus fruits as raw materials, and the sweet and sour taste can be adjusted freely.
Orange Jam
Ingredients: 9 apples, 1 tsp water, 450 grams sugar, 1 orange juice, 1 tbsp orange peel puree .
Methods:
1. Remove the seeds from the apples, cut them into 4 pieces, and put them in the pot.
2. Add 1 tablespoon of water to the pot, add the apples and cook while stirring. After the pulp becomes soft, simmer for 30 minutes on low heat.
3. Add orange juice and orange peel puree.
4. After adding sugar, stir and cook with low heat for 90 minutes until it becomes a paste. Stir constantly to avoid burning.
5. Put it in a sterilized bottle with hot water.
Lemon Jam
Ingredients: 3 apples, 2 tablespoons lemon juice or vinegar, 4 liters cold water, syrup (480 ml water, sugar) 250 grams).
Methods:
1. Put water and sugar into a pot, stir over low heat to dissolve, boil for 5 minutes, then turn off heat and cool.
2. Cut the apples into 0.5 cm thick slices, and immediately put them into cold boiled water with lemonade or vinegar to prevent them from turning black. After 10 minutes, drain the apples and set aside.
3. Put the sugar water and apples into a sterilized bottle, and use clean chopsticks to remove the air in the bottle. The bottle cap should not be too tight. Then put it in the center of the pot and heat the water to boil for 20 minutes, then turn off the heat, take out the bottle, close the lid, and leave it for 12 hours.
Tip: Apples that have been left for too long can be used for jam preservation and can be eaten all year round. Once there are guests at home, take it out and enjoy it, it will also make the guests feel cordial! Reminder: After the jam is cooked, it is usually canned at 85°C, sterilized at 90°C for 30 minutes, and the soluble solid content of high-concentration jam is 70%. ~75%, the sugar content is not less than 65%, no need to sterilize, can be canned while hot after cooking, and sealed. Best kept in the refrigerator.
