jam recipe
VicentaLakin
The summer fruit is very productive and tasteful, like peaches, almonds, plums and so on. It's too much to buy in the first place. It's too wasteful to throw it away. Make them canned or jam and eat them all the way to winter. There are lots of jams that can be painted on bread or buns, made for breakfast, made of bread or cake, or used for rinsing tea, and suffocated on ice cream. The other day, my husband brought back a big bag of well-established plums, almost ten pounds of it, from a tree in the compound of his work unit, completely free of pesticides. The head is slightly larger than the mountain, and the colour is purple, especially attractive. The skin chews it so thin, it's tiny sour, it's very luminous and sweet. Unfortunately, when they rocked off the trees, many fell apart. We ate some first in the cracks, and there were lots of fermented acids even if they were frozen in the fridge, so I made it into a delicious “plum sauce”. The materials used are plums, white sugar and water, which can be done with a baker plus a pan. If there is no bakery in the house, it is completely uninhibited. The same can be done for strawberry sauce, peach sauce, cherry sauce, etc. Let's see how it works。
VicentaLakin
It's not necessary to buy jam, it's healthier to make it without adding it, and it's not like he's making it for breakfast. During the summer, all kinds of fruits are on the market, and when they are cheap, they can't stop themselves from making jams. The greatest advantage is that they have no additions, no colours, preservatives and any chemical additions, such as hairdressers, which taste pure, real, comfortable, healthy and safe。
