♪ ♪ ♪ ♪ ♪ ♪ ♪ The jam, the cake ♪

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And the mountains are washed clean and cut in half

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And enter the pot, and add fresh water, and pass the mountains

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Squeeze into lemonade, evenly mix and boil in the fire

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And the boiled mountains pass the heat of the sift -- I used a rice pot, a large basin beneath it, and squeezed them with wooden spoons

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(a) The mud flows into the basin with a leak of the rice basin, during which it is felt that it is not easy to operate in a sticky manner, which is diluted and squeezed with the boiling water of the mountains; and, lastly, the leaves of the rice basin with the bark and kernel, which are abandoned

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And a bowl of fruit

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(a) The fruit paste is re-entered into the pot, with sugar and ice sugar and continues to heat the medium and small fires

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It's hot and heated

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Smuggle to a wooden spoon and draw a finger, the fruit paste does not flow, and the jam does. And when the heat is in a heat-resistant container, it's ready to go。

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The remaining fruit paste continues to heat up, and until the wood spoon is thick, the fruit paste is poorly mobile and the fire is off

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(b) Thermal-resistant container containing a layer of salad while it is hot

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When it's completely cooled, it'll come out as a mountain cake

It is very simple. The most tedious part is peeling, pitting, and extracting the fruit flesh. My method of pressing and sieving produces jam and fruit pastes with a very fine texture. You can also use your hands directly, peeling the skin and removing the pits to get the whole fruit flesh. This retains more fiber, including insoluble fiber, and is suitable for making just jam. Whichever method you use, all that is needed is a little patience. One last thing: store the prepared jam and fruit pastes in the refrigerator and consume them as soon as possible.