It's homemade
By VicentaLakin
The jams sold on the market generally contain food additives and preservatives and are not useful to the human body. So if you've got plenty of fruit at home, and you happen to have a cuisine, you can make your own jam, which is super simple. I'm making curry sauce that's pure natural, pure handmade, and that doesn't contain additives and chromosomal drops
Recipe Recommendations
- pipa 5 pounds
- lemon of 2
- white granulated sugar 1000 grams
- sweetening
- cook
- several hours
- simple
Steps for It's homemade
1
This is all material
2
Clean it up
3
Go to the seed
4
Cut into small pieces
5
Add white sugar, mix it and put it in the fridge for two hours。
6
In two hours, we'll see a lot of juice coming out
7
Put the meat in the pot, the fire boils for 20 minutes, then the fire boils for about 30 minutes
8
I'll mix it up one more time. Bottom
9
I'll make a lot of water for the fruit
10
Once the lemonade's in, it's gonna last 8 to 10 minutes
11
That's when the sauerkraut got over the fire
12
It is sufficient that the cooling is sealed in a pre-cleaned dry bottle。It's homemade Make Tips
1. The process of concentrating the jam requires patience and frequent stirring; 2. The ratio of total sugar to net fruit pulp is 1:4; if the fruit is naturally sour, adjust the ratio to 1:3; 3. It is best to store the jam in the refrigerator after bottling and consume it within 1-2 weeks; 4. Lemon juice is used to regulate acidity; if using naturally sour fruits such as hawthorn, it is not necessary to add it.