Cream jam
By VicentaLakin
It's a big harvest in the neighborhood this year, and we can't take it off. Besides, it's public, and we can't go up to the trees. A friend said to Mimi, "Put the tweak in the honey, it's very effective to reduce the cough, she's made a lot of it herself, she's been giving us a lot of it, he's got a little bit of it on the market, she's got a big bottle of it, she drinks it, it feels good. My dad asked the gardener for a bag of tungsten the other day. He wanted to make honey. He thought it would be too much to clean up. He had no place to put it。
Recipe Recommendations
- sweetening
- cook
- several hours
- simple
Steps for Cream jam
1
Clean up the gills。
2
It is easy to remove the nucleotide and the nucleotide layer from it。
3
It's going to go to the core for two hours。
4
You don't have to put water on it, you put it right on the stove, and you boil it slowly。
5
Boiled fruit with a handheld mixer。
6
If you can't do it at once, you can do it later。
7
Put the well-made jam on top of the stove, and the little fire boils and mixs, and as the water volatilizes, the jam gets thicker。
8
Get ready to boil the cup with a pot of jam。
9
Get the water out。
10
Prepare the proper amount of honey。
11
When the jam gets warm, it'll be evenly mixed。
12
Bottled saving。Cream jam Make Tips
1. Usually, some lemon juice is added when making jam, but Mom Mi skipped it.
2. You don't need to add too much white sugar because honey will be added later.
3. Just stir the honey in at the end.
4. Loquat jam is usually used to make a drink by mixing it with water, which is not exactly the same as the uses of other jams, though of course, it tastes just as good spread on bread or steamed buns.
5. Store in the refrigerator and finish within a month.