Home-made bayberry paste

1

Wash red bayberry, soak in salt water for 20 minutes, drain the water, and then rinse twice with clear water

2

Remove stem and core

3

Red bayberry is rich in fruit acid. Add a small amount of water to the stalk and core, and soak it in an electric kettle for 10 minutes. You can remove the scale on the bottom of the pot and wipe the surface as bright as new.

4

Put the pulp in a stainless steel pot, bring to a boil over high heat, and cook over medium heat (bayberry has a high water content, so no need to add water)

5

Gradually reduce the red bayberry juice, add appropriate amount of sugar when it is quickly dried, stir and continue to cook

6

After adding sugar, stir it with a spoon from time to time to avoid sticking to the bottom of the pot. The faster it is drying, the more frequently it should be stirred. When there is no obvious moisture, it will give off the aroma of boiling sugar. Turn off the heat.

7

After the bayberry paste cools naturally, bottle it, seal it, and place it in the refrigerator for refrigerated storage

You should not add too much sugar, so that it can neutralize most of the sour taste, so as not to cover up the original flavor of bayberry. I made it three times, using a total of 6 kilograms of bayberry and 8 tablespoons of white sugar. During the boiling process, you can spoon a little sauce, cool it for a while and taste it. If it has a little sourness, it will be just right. If the sourness is too heavy, add another spoonful of sugar. Don't add more at once. There is only sweetness left and there is no way to remedy it.