jam recipe
VicentaLakin
THE MOUNTAINS ARE DELICIOUS, BUT THE FRESH ONES ARE NOT WELL STORED, THEY'RE PERISHABLE, SO I THOUGHT OF MAKING MARMALADE, SOUR AND SWEET, WHICH CAN BE ON BREAD OR DESSERTS. HOMEMADE JAM, NO PRESERVATIVES ADDED. THEY'RE MADE ONLY OF MOUNTAINS AND SUGAR AND ICE CREAM, GREEN FOODS, GOOD NUTRITION AND SOUR SWEETNESS, AND THOSE WHO LOVE KETCHUP LOVE TO EAT THEM, ESPECIALLY SMALL ONES, BUT THEY CAN'T EAT TOO MUCH AT ONCE. THE EFFECT OF THE JAM IS DIGESTIVE, RICH IN VITAMIN C AND MULTIPLE ORGANIC ACIDS, WHICH INCREASES THE ACTIVITY OF DIGESTIVE ENZYMES IN THE STOMACH, THEREBY CONTRIBUTING TO DIGESTIVE EFFECTS. VITAMIN C LEVELS WERE AS HIGH AS 73 MG PER 100 G OF VEGGIE MEAT, 15 TIMES AS HIGH AS APPLES, 52 MG CALCIUM AND THE HIGHEST IN FRUIT。
VicentaLakin
The best way to do this is to make jam. The material used to make jams is mostly fruit, ice cream and lemons, some of which increase viscosity by adding honey. I saw cinnamon, ginger and rum in the cook's formula, and said the jam was delicious enough to lick a pot shovel in the middle of the night, and when I saw it, I had the urge to do it. The usual jam is basically sweet sour, and this time it's really different. It's got a lot of flavors. It's sour, it's sweet, it's sweet, it tastes ginger on the tip of the tongue, it tastes a little bit of spice. I have to say, it's the best jam I ever made, not the sweetest. I had honey in my diet, and I ended up feeling thick and sweet enough, without honey. Besides, I don't have rum and wine. It's beautiful. It's better。
