How to make jam and how to make jam

Hello dear! The method of making jam is as follows: Ingredients:

500 g fresh fruit (e.g. strawberries, peaches, cherries, etc.) 250 g granulated sugar One tablespoon of lemon juice Steps: 1Wash the fruit, peel and core it and cut it into small pieces.

Place the fruit in a saucepan, add the granulated sugar and lemon juice and stir to combine. 2.Heat the pot over medium-low heat until the fruit begins to soften and seep water, then increase the heat and continue to boil for 2-3 minutes.

3.Remove the fruit from the pan, strain the juice out with a spoon, and pour the juice back into the pan. Continue to heat the juice in the pan and bring to a boil for 5-10 minutes, stirring well with a spoon until the juice thickens.

4.Once the heat is off, pour the juice into a clean bottle, close the lid and let it cool at room temperature. The jam will become thicker as it cools.

If the juice is not thick enough, you can increase the boiling time or add some lemon juice during the boiling process. According to your taste and preference, you can add some herbs or other condiments to enrich the taste of the jam.

Summary. Dear Friends: Hello!

1.Prepare the ingredients: Choose fresh, ripe fruits, wash, peel and remove seeds, and cut into small pieces.

According to the sweetness and sourness of the fruit and the taste, add an appropriate amount of sugar, lemon juice and other seasonings. 2.Cooking:

Place the fruit, sugar, and seasonings in a pan and heat until the sugar is completely melted, then cook slowly over medium-low heat. The cooking time varies depending on the fruit and taste, but generally takes 20-60 minutes. 3.

Check the consistency: You can scoop out some jam with a spoon and place it on a flat plate, if the jam does not run and instead appears as a thick paste, it is ready. 4.

Storage: Pour the cooked jam into a sterilized glass bottle and secure the lid. If long-term storage is required, you can boil the jam jar in boiling water and let it cool, which will kill bacteria and extend the shelf life of the jam.

Precautions for making jam:1Choose fresh, ripe fruits, remove the peels and seeds, and ensure the taste and texture of the jam.

2.When cooking, you need to stir constantly so that the jam does not stick to the bottom or the pan. 3.

Keep the pot clean during cooking to avoid bacteria contaminating the jam. 4.Hygiene is required when storing jam, it is recommended to use sterilized glass bottles and boil the jam before storage to extend the shelf life.

Jam is a thick, paste-like food made by boiling fruit and molasses together. Here are the steps to make jam:1

Prepare the ingredients: Choose fresh, grilled and lead-ripe fruits, wash, peel and remove seeds, and cut into small pieces. According to the sweetness and sourness of the fruit and the taste, add an appropriate amount of sugar, lemon juice and other seasonings.

2.Cooking: Place the fruit, sugar, and seasonings in a pot and heat until the sugar is completely melted, then cook slowly over medium-low heat.

The cooking time varies depending on the fruit and taste, but generally takes 20-60 minutes. 3.Check the concentration:

You can scoop out some jam with a spoon and place it on a flat plate, if the jam does not run in spring, but appears as a thick paste, it means that it is ready. 4.Storage:

Pour the cooked jam into a sterilized glass jar and secure the lid. If long-term storage is required, you can boil the jam jar in boiling water and let it cool, which will kill bacteria and extend the shelf life of the jam. Precautions for making jam:

1.Choose fresh, ripe fruits, remove the peels and seeds, and ensure the taste and texture of the jam. 2.

When cooking, you need to stir constantly so that the jam does not stick to the bottom or the pan. 3.Keep the pot clean during cooking to avoid bacteria contaminating the jam.

4.Hygiene is required when storing jam, it is recommended to use sterilized glass bottles and boil the jam before storage to extend the shelf life.

Dear Friends: The above are the basic steps and precautions for making jam. Making jam requires a certain amount of experience and high town skills, different kinds of water travel fruit and different tastes require different production methods, it is recommended that beginners can refer to the relevant recipes and **, more practice.

Jam is usually made by mixing fruit pulp, juice and sugar in a pot.

Marmalade is boiled with skin, the flavor is better and richer, and a slight hint of bitterness can make the jam taste richer.

Ingredients: 1000g of oranges

Caster sugar 500g

Lemon juice 50g

Brown sugar (the original recipe is available, but I omitted it) 50g

Preparation of marmalade with skin (strong fruity version).

After the oranges are washed, put them in cold water and boil, repeat 2 times.

Don't throw away the boiled orange water, it is a natural stain remover that can be used to wipe the table, the aroma is fresh and smells good.

Cut into small pieces, remove the stems, and remember to remove the seeds if you have them.

Puree, it doesn't need to be broken, and the taste of a little grain is also good.

The amount of lemon juice used is 5% of the weight of the fruit. It's okay to leave it alone.

Add 50% sugar by weight of the oranges, stir to combine, then cover with plastic wrap and refrigerate overnight.

The purpose of refrigeration overnight is to allow the sugar to penetrate into the pulp and precipitate the juice, which can reduce the boiling time and prevent the fruit from losing its flavor and color due to long-term high temperature boiling.

The next day, the candied marmalade is taken to room temperature to de-ice, then boiled over high heat, then turned to medium-low heat and boiled, stirring while cooking, avoiding the bottom of the paste, until there is a feeling of sluggishness when stirring, and the jam shows a shiny feeling.

Serve hot (before 85) put the jam in a sterilized glass bottle, 9 minutes full, leaving a little air on it.

Cool upside down to room temperature.

In this way, the residual temperature of the jam can be used to sterilize the pores of the bottle cap in contact with the glass, and after cooling, it will also reach a vacuum state due to the principle of thermal expansion and cold contraction.

After the jam is ready, it is recommended to leave it for a few days before eating, so that the aroma and taste will be more ripe.

In winter, it is stored at room temperature, and the shelf life is about 3 months, but I still recommend putting it in the refrigerator for about half a year.

You can spread bread.

Stir in unsweetened yogurt.

You can add some to latte, or make black tea or soda to add flavor

Boiling jam is suitable for choosing stainless steel pots, or non-stick pots, glass pots, and some friends say that it is best to use copper pots, and it is best not to use iron pots or aluminum pots. The spatula is also suitable for silicon spatulas, or wooden spatulas or stainless steel spatulas. In the production process, you need to pay attention to the heat, first boil over high heat, and then slowly boil over low heat, and remove the foam generated during the boiling process.