Youyou jam

By NealWolf

Youyou jam
This time, my mother-in-law picked the "Youyou" on the edge of her home. It was a big jar and there was no pollution. It was what the baby liked. However, if you ate it directly, the baby couldn't eat much at all. The rest was just left there. It was a pity that it went bad a little bit, so today's jam was here!

Another tempting purple jam, sweet and not bad, but my baby seems to prefer the original "Youyou"!!

Recipe Recommendations

  • lemon appropriate amount
  • sugar appropriate amount

Steps for Youyou jam

  • Make  step 0
    1
    Wash Yoyo to control the moisture.
  • Make  step 1
    2
    Add appropriate amount of sugar (I use powder made from rock sugar) and marinate for a while.
  • Make  step 2
    3
    There is already a small amount of water seeping out of Youyou. I can't see this picture very clearly. You can control this yourself. If you feel that there is little water, you can add some water appropriately when boiling.
  • Make  step 3
    4
    Pour Yoyo and a small amount of water that has been marinated into the pan and turn on low heat to boil. At this time, the water in the pan will boil more and more.
  • Make  step 4
    5
    When the soup is thick and has little moisture, squeeze in the lemon juice. You can also squeeze the lemon juice in advance and pour it into it for a while, and then you can serve the pot.
  • Youyou jam Make Tips

    1. Lemon can not only increase acidity but also play a certain antiseptic role. 2. It doesn't matter how long it takes to marinate, and more water will seep out if the time is longer; if the time is short, the relatively water will seep out will be less. When cooking, you can add some water appropriately to prevent it from burning the pan. In addition, you must constantly stir at the end of the cooking to avoid burning the pan, but at this time you must also be careful not to get your hands burned by the splashed jam. 3. Adding sugar twice is said to make the finished jam more beautiful. 4. The container for the jam should be free of oil and water, and blanch it with boiling water in advance, so that the jam will last longer.

    Recipe Categories