Mango jam

1

Wash the mangoes.

2

Peel and peel off the flesh.

3

Put it into the cooking machine.

4

Beat until smooth and pour into the basin.

5

Sprinkle all the sugar on the puree surface.

6

Cover with plastic wrap and refrigerate overnight.

7

Blanch the bottle to contain the jam with boiling water, and put the high-quality white wine into a spray can for later use.

8

Juice lemon juice.

9

Take out the puree from the refrigerator, pour it into the pan, add all the lemon juice, and stir well.

10

Cook slowly over medium to medium heat, constantly stirring with a spoon, be careful not to be scalded by the splashed puree. Wait until the puree slowly thickens, you can turn off the heat.

11

Pour the jam into the bottle while it is hot.

12

After filling, spray the bottle with high-quality white wine and seal it tightly.

13

Wait until the jam cools down before freezing it in the refrigerator.

1. After the jam is ready, it is bottled while hot. This is to prevent bacteria in the air from falling on the jam during cooling. It is bottled and sealed immediately as soon as the fire is turned off, and then the whole bottle is placed at room temperature to allow it to cool slowly. Then put it in the refrigerator and store it. 2. If there is no time to prepare the container or it is too hot to pack, then it is best to complete the bottling and sealing before the jam cools down to 70 ° C to prevent the growth of bacteria. 3. It is best to store the jam at a height of about 1 cm from the bottle mouth. The smaller the space inside the bottle, the less likely it is to mold. 4. Spraying high white wine on the bottle mouth to seal it also plays a role in sterilization and preservation resistance.