bayberry paste
Finally, the weather was sunny yesterday, and I can eat good bayberry today. There are many varieties of bayberry. Today, this one is black plum, which is very big. The one that matures later is the largest one, Dongkui bayberry. Last year, I made a lot of bayberry wine, but this year I am too lazy to make it. My husband doesn't like to drink, so he just eats fresh ones. The children of a friend next door like to eat jam, so I took the time to make some bayberry paste, which can last for half a year. It tastes sour and sweet, not bad.
Recipe Recommendations
- sweet and sour
- cook
- several hours
- ordinary
Steps for bayberry paste
1
Fresh bayberry.
2
Soak red bayberry in salt water for about 20 minutes and wash.
3
Remove the cores and stalks, and take the pulp of bayberry.
4
Put into the soup pot without adding water, bring to a boil over medium heat, and stir with a small spoon.
5
The red bayberry pieces will slowly melt and disperse.
6
Add the right amount of white sugar (about 4 kilograms of red bayberry and use 1.5 kilograms of white sugar) or add it according to your personal taste.
7
Mix well with a spoon and simmer over low heat for about 1 hour.
8
Wait until the juice thickens to the bayberry sauce, put it into a glass bottle. After cooling, add a little honey.
9
Put it in the refrigerator, the taste will be better, and the bayberry sauce will be thicker.