Mayo jam

1

Prepare fresh Yang Mei to wash twice with fresh water。

2

Clean Yeung May, 10-20 minutes in light salt water。

3

Soaked Yang May, cut the pieces with a small knife. You don't have to cut the meat clean on Yang Mei's nuclei

4

I'll cut the pieces and join the white sugar for a moment。

5

The yin plums with sugar will come out of the water themselves。

6

Put it in the pot and burn it in the middle of the fire without water。

7

When it's boiled, foamed, the fire continues, the water is dried up and the sugar is added to the individual ' s preferences (during the process, the spoons are often mixed in order to avoid a pan)。

8

The sauce in the pot becomes sticky and the jam on the spoon doesn't drop easily。

9

When the jam is hot, it's in a pre-prepared container, and it's cold。

10

When the jam's cold, put it in the fridge, take it

11

We need to make good use of the Yang Mei sauce left on the bottom of the pot

12

If you don't think it's good enough, you can add some of our own sour sauce in there

13

I'll make it myself. {\i1 \cH30D3F3F4}

14

One-mei, two-mei, jam for bread, cakes, cake rolls, flush water... it's perfect! {\i1 \cH30D3F3F4}

1. You mainly need to control the amount of sugar yourself, as waxberries can vary in tartness, and everyone's taste preference is different. Start with a little less and add more as needed while boiling. 2. It is best to choose a glass container; sterilize it with boiling water beforehand, dry it thoroughly, and set it aside. This is mainly to prevent bacteria in the container from causing the waxberry jam to spoil. 3. The finished waxberry jam should be stored in the refrigerator and consumed as soon as possible, as it is homemade and contains no additives or preservatives.