Mountain jam
By VicentaLakin
Mountains can reduce blood pressure, degenerative resin, resistant to oxidation, eliminate intestinal harmful bacteria, facilitate digestion and improve liver protection. But it's too sour to eat directly, and it's better to make a jar of marmalade or a can of jars, sour and sweet, and it's wonderful to make toast and cake rolls。
Recipe Recommendations
- Hawthorn 600 grams
- white sugar 200 grams
- qingshui 360 grams
- sweet and sour
- fried
- an hour
- simple
Steps for Mountain jam
1
600 grams of mountains clean dry water。2
Cut it in the middle and take it to the core。3
In stainless steel casseroles, in the mountains, in water, in 100 grams of sugar, the fire is burning and burning for about 7-8 minutes。4
And when the mountains are soft, there shall be some water in the pot, and not too long。5
It's a muddy mud with a hand-held cuisine bar。6
The remaining 100 grams of white sugar were added, and the fire broke and the fire turned to fire。7
At this point, be careful not to burn, and the water in the marmalade creates bubbles as the temperature rises。8
It's about five minutes, and it's gonna turn off when there's no air bubble coming out, and there's a little sticky jam. Be careful not to make it too sticky, or it'll turn into a mountain cake。9
The glass bottle is pre-heated, disinfected, and immediately re-buttoned into the bottle into a vacuum seal, and the freezer can be stored for several months after cooling。10
Completed ChartMountain jam Make Tips
1 600 grams of masonry refers to a total of three salad bottles and a total of four small bottles of jam before going to the nuclei. 2. The glass bottle is disinfected in advance and is then stored in a freezer while the jam is hot and the buttons are retorted into a vacuum. And don't get burned when it's the last time。