Cranberry jam
By VicentaLakin
Happy bears! Music and food can give you the feeling of Christmas in a moment. For the first time such fresh cranberries will be seen when the sacks of cranberry dry, and they will not hesitate to buy them, and they will not wait to taste one of them, even though it is bitter and bitter. Looks like you can't eat this big bag. And so suddenly, I thought, "Let's get ready for the sauce." Don't say that. The cranberry is sour and sweet. After that, the whole room smelled of sweet jam, so warm and sour and sour, so bright, before eating, sour appetites and after eating. [Welcome to my WikiLeaks public sign -- Bear Baby's Food Diaries, so that my food warms your heart and stomach.]
Recipe Recommendations
- the cranberry 600g
- lemon appropriate amount
- white granulated sugar 200g
- sweet and sour
- cook
- ten minutes
- simple
Steps for Cranberry jam
1
Food ready
2
Clean up the fresh cranberry
3
Put cranberry in the pot
4
Add sugar and fresh cranberry water. When the fire breaks, it gets slow
5
It's boiled and mixed so that every fruit can be fully boiled。
6
It melts, melts, squeezes into lemonade
7
The lemonade is evenly blended and boiled out in five minutes; the cranberry is already in the cranberry sauce with some grains of fruit
8
"Property Show"Cranberry jam Make Tips
1. The pot, spatula, jars, and bowls used for making jam must be sterilized at high temperatures and dried completely before use.
2. Freshly made jam may not seem thick, but it will thicken up as it cools, so do not cook it down too much at once.
3. If you prefer smooth jam without chunks, you can blend it in a blender after it has cooled completely.
4. Cranberries are naturally sour, so if you are making a small batch, you don't need to add lemon. Lemon acts as a preservative to help the jam keep longer.
5. Fill the jars while the jam is hot to create a near-vacuum seal, which extends the storage time.