How to make jam puree, apple puree sauce recipe

Ingredients: Strawberries 600g

Sugar 300-360g

Lemon juice or freshly squeezed orange juice 40g

The method of making and proportions of various jams.

Wash the strawberries and remove the stems and press them slightly into small pieces with a mud press, or cut them into slices with a knife.

Pour the strawberries, lemon juice (freshly squeezed orange juice) and sugar into a small saucepan, stir well and place in the refrigerator to marinate overnight. A lot of juice came out the next day.

First use high heat to burn until it is a little thick, turn it to medium-low heat, stir it from time to time to avoid sticking to the bottom, and finally turn to low heat and boil until you want to be thick.

a. If you want to drizzle sauce, pour it over ice cream, pudding, waffles...Wait for the top, you can leave a little more soup.

b. If you want to make fruit tea, please dry it up so that it will taste good.

c. If you want to spread bread, toast, and jam, please dry it a little more to make it rich. At this time, the test method is: drop into ice water can be formed without falling apart.

Sterilize the container containing the jam with boiling water and dry it.

Fill the jam in a dry container for about 9 minutes, then tighten it slightly while it is hot, loosen it a little more, turn it harder and then turn it more tightly, turn it upside down and let it cool before putting it right, so as to remove air and prevent it from rotting. After that, you can put it in the refrigerator to make the jam thicker and more flavorful after 3-7 days.

- Next, let's talk about the proportion of sugar in other jams

First of all, we need to confirm the pectin content of the fruit:

Fruits high in pectin: green apples (unripe apples), lemons, citrus, persimmons.

Fruits with medium pectin content: berries (e.g. blueberries, cranberries, blackberries), etc.

Fruits low in pectin: red apples, pears, strawberries, kiwi, mangoes, etc.

For fruits with medium to high pectin content, you can make jam by boiling it directly with sugar.

For fruits such as strawberries and apples with low pectin content, an appropriate amount of pectin needs to be added. One way is to add lemon juice, which increases pectin, aroma and prevents oxidation; Another way is to make a mixed jam with fruits that are high in content, such as strawberry and cranberry jam.

The following ratio is the amount of sugar required to make a small amount of your own food, and if you need to store it for a long time, you can increase the sugar by 20%. Of course, there are also sweeter and sour varieties for the same fruit, which need to be adjusted according to the actual taste of the fruit. If you are making mixed jams, you can calculate the amount of sugar you need according to the weight of the fruits used and add them together.

Kumquat 60% candied orange peel 60%.

Mulberry 60% Strawberry 50%.

Peaches 50% Apples 50%.

Green Fruit 50% Golden Fruit 50%.

Grape 40% Pineapple 40%.

Tomato 40% Mango 40%.

Orange 40% Cranberry 60%.

Tangerine 40% Mandarin 40%.

Teaching novices how to make jam puree, after adding a lot of water to turn snow, the texture becomes super thick.

Materials. Apples, sugar, cinnamon, salt, water.

Method: Step 1

Peel and cored the apples and cut into small strips.

Step 2 In a stainless steel pot, add apples, cinnamon and sugar, and add water, which is about the same amount of water as the apples.

Step 3: After bringing to a boil, turn to low heat and simmer. Stir occasionally with a manual whisk. Cook the apples until melted.

Step 4: Remove from the pot and store it in a glass bottle and seal it in the refrigerator.

1. Prepare four large red apples, 200 grams of sugar, and half a lemon.

2. Wash all four apples, peel them, remove the cores, cut them into pieces, puree them in a clean multi-purpose blender, and put them in a large clean bowl.

3. Take half a lemon, squeeze out the juice from the lemon, drip on the apple puree, and mix well with clean chopsticks.

4. A clean oil-free and water-free pot, put it on the gas stove and turn on a low heat, pour in the apple puree after the pot is hot, use a clean and oil-free spatula, keep stirring until the moisture of the apple puree gradually decreases, put in the sugar and stir quickly and continuously until the water becomes dry, use a spatula for apple puree, put a shovel on the top of the pot, and the apple puree will not drip and it is done, turn off the heat, put it out, and let it cool.

5. After the puree is cooled, put it into a glass bottle prepared in advance, tighten the lid of the glass jar, and put it in the refrigerator to refrigerate and store it as you eat.

When the baby is eight months old, parents can add puree to the baby, so that the baby's nutrition is more balanced. Fruit puree is a kind of complementary food for babies, usually when the baby eats, you can add other complementary foods or eat directly. Among many fruit purees, apple puree is very commonly used, and apples contain many nutrients that babies need for growth and development, and they are easy to digest.

At four months, you can add some fruit and vegetable juices, starting with five milliliters and mixing with water in a 1:1 ratio.

After supplementation, observe for 3 days, which refers to mixing only one new food with the original food. For these three days, the newly added food can be eaten all the time. The aim is to observe how infants and toddlers receive new foods.

Allergies and other discomforts are resolved within 72 hours, preferably with the addition of only one food at a time. Parents need to pay attention to the fact that the baby's physique is different, and the time period is not necessarily the same, the key is to see if the baby can adapt. If you have symptoms such as diarrhea, wait a while before eating.

You can give your baby prune puree, prune is rich in fiber, vitamins, minerals and trace elements, prune puree has a sweet and sour taste, is the best choice for laxative, has a great effect on constipation, so everyone is very interested in prune puree. In fact, babies can eat prune puree, which is recognized for its rich nutritional value. Adults and children can eat prunes directly, babies can't eat them, and the baby's gastrointestinal function is not perfect and difficult to digest.

Therefore, it is a good choice. In addition, babies eating prune puree can also supplement a variety of nutrients. Every season, many babies will be constipated, and prune puree can be used to relieve and prevent constipation.

However, it is not recommended for babies to eat prune puree too early, because the baby's stomach is not particularly easy to digest these things, and wait until the baby.

After 5 or 6 months, you can start to add prune puree to your baby as a supplementary food. At the beginning, add a small amount of puree, and the baby can add more without diarrhea. In addition, don't eat too much every time, especially for the first time, it is best for babies to eat fresh fruit puree in season, which is more nutritious and healthy, and mothers can make it themselves at home.

The fruit should first be cut into chunks and mashed in a container. Then add some jam and white sugar to taste, and you're done.

The method is to first fry the fruit in a juicer, then add some sugar to the fruit, then put it in a cup and stir it well, remove the excess water and it is ready.

It is necessary to choose fresh fruits, pay attention to the processing of raw materials, pre-cook in advance, also beat, and filter, pay attention to the production skills, and be sure to use relevant equipment.