Cranberry jam
By VicentaLakin
A good partner for breakfast who believes that every family has a few bottles of jams of different flavors to eat with. No more jam, which is now available on the market for four seasons each year, with all kinds of fresh fruits, and more of their own jam when they are cheap, the greatest advantage being that they have no additions, no pigments, preservatives and any chemical additions, such as hairdressers, which taste well, have real prices, and children are safe and healthy. And it's simple, it's easy, it's sweet, it's sweet。
Recipe Recommendations
- Frozen fresh cranberries 200g
- rock sugar 100g
- sweet and sour
- cook
- half an hour
- senior
Steps for Cranberry jam
1
Frozen cranberry is clean with fresh water, the room warms and freezes, and there's soup coming out when it freezes, so don't throw it out and boil it in the pot。
2
Get ice sugar. No sugar can be replaced with white sugar or sugar。
3
The soup pot will be filled with a little pure water, and it will go down to cranberry and soup juice, and the fire will burn open, and the small fire will boil slowly until the cranberry is softened and it will break. You like to taste more subtle, you can break it in the kitchen and then boil it. I like that straight-cooked, fruity taste。
4
Add ice sugar, and the fire continues to boil, at which point it is necessary to keep mixing with shovels to prevent the sticky pot。
5
To determine the intensity of the jam, based on the size of the particles and the sense of the mouth of the individual, if it's done much more at a time, it takes a long time to preserve it, I can add lemon juice to it. I've done less today, I've eaten one or two of them, but without lemon, I can reduce the process and keep the original cranberry juice。
6
When the water is evaporated, the fire is shut, the cranberry jam is stored in an oil-free, water-free, sealed glass can, without lemon, and as much as possible is eaten within a week。