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Jam is a gelatin substance made by mixing fruits, sugar, and acidity regulators, and boiled at a temperature exceeding 100 ° C.

Mixing gelatinous substances with fruits, sugar and acidity regulators to make jams is a way to preserve fruits for a long time. Mainly used to spread bread or

Jam contains natural fruit acid, which can promote the secretion of digestive juice, and has the effect of enhancing appetite and helping digestion. Jam can also increase the pigment, and has an auxiliary effect on iron deficiency anemia. Jam is rich in potassium and zinc, which can eliminate fatigue and enhance memory. Infants and young children can eat jam to supplement calcium and phosphorus and prevent rickets.
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[Eating]
The jam has a sweet and sour taste, refreshing and delicious, and rich in nutrition. It is especially suitable for elderly, infants and young children. 15 ~ 30 grams each time is appropriate.
[Avoid eating]
The sugar content of jam is relatively high, it is not suitable to eat more, especially for diabetic patients. In addition, patients with coronary heart disease, myocardial infarction and nephritis should not eat more.
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Ingredients for jam roll cake: 350 grams of cooked flour, 500 grams of eggs, 350 grams of sugar, 200 grams of jam.
Method: break apart the eggs, put the egg whites and egg yolks into two small pots, pour the white sugar into the egg yolk pots and stir well, then beat the egg whites into a white snow pile and pour into the egg yolk pots, and finally add cooked flour Stir into the crust. Put the wooden frame in the drawer, spread the drawer cloth, pour in the egg paste, and shake it gently to make the egg paste evenly distributed in the drawer. Put the drawer on the pot and steam it for 15 minutes under high heat. Remove the jam and turn it over. After smoothing, roll it from the bottom to the top, cool, and cut into thick slices.
Efficacy: Nourish the body and mind. ^[1]

raw material:

material:

[Raw materials]: 9 apples, 1 teaspoon of water, 450 grams of sugar,

[Raw materials]: 6 ~ 7 oranges,

[Raw materials]: 200 grams of kiwi, 80 grams of granulated sugar (the amount of granulated sugar is controlled by about a quarter of the kiwi after peeling and core), less lemon juice

[Raw materials]: 3 apples, 2 tablespoons of lemon juice or vinegar, 4 liters of cold water, syrup (480 ml of water, 250 g of sugar).

practice:

1. Water and sugar ^[1]

[Raw materials]: 1000 grams of fresh bayberry, 1000 grams of sugar, 4 grams of gelatin, 2 drops of bayberry essence, and a moderate amount of water.

[Production]:

1. Peel and clean the arbutus without rot and damage, and stir and chop it with a masher or a kitchen knife.

2. Take the pot, add mashed bayberry and water, stir well, cook on high heat for about 5 minutes, put white sugar and stir vigorously, and after the sugar is fully dissolved, use gentle heat to cook for 8-10 minutes (while boiling and stirring So as not to paste the pot).

3. Heat the gelatin with a little water and heat. After it is completely dissolved, pour it into the jam pot, mix well, cook for another 10 minutes, then take out a little jam and pour it into a flat plate. , Drip into bayberry flavor and mix well.

4. Pour the boiled jam into a container, let it dry for a while, then sprinkle a layer of white sugar on the surface, store it with a lid, and take it with you.

[Raw materials]: ^[7]

[Raw materials]: ^[8]

raw material:

Apple flesh 286 g, ^[11]

[Raw materials / seasoning] Western

[Raw material / seasoning]: frozen

raw material:

[Production method]: Wash, slice and grind fresh red fruit first, heat to 71-82 for 20 minutes, and then continue to warm to 88 to gradually obtain a concentrated slurry. Filter the concentrated slurry to remove the residue and add Edible fruit flavor, cane

Many fruits can be made into jam, such as apple, pear, peach, apricot, etc. The manufacturing method is similar to the above steps. Be careful not to use rotten fruit, and the weight of the fruit is based on peeling and pitting.

Generally, jam is made according to the ratio of 1 part of pulp and half of sugar (the amount of sugar can also be halved, and the same amount of maltose can be added). The amount of sugar can be increased or decreased appropriately. Sugar can make jam thick, and sugar is a good preservative , Too little use of sugar will shorten the shelf life, if the amount of sugar is moderate, well-sterilized jam can be more than 6 months. If it is a fruit with low water content, such as apples, pears, etc., you can add half of the water; the pot for jam is best to be acid-resistant, such as blueberries, hawthorn, etc. can not be cooked in iron or aluminum pots, pay attention to stirring constantly It is best to use a wooden spoon; it is best to use a glass container for jam, and boil it with boiling water for 5-10 minutes before sterilizing and drying (do not wipe it with a towel); put the finished jam into the container while it is hot. Close the lid tightly and place it upside down. After drying to room temperature, the bottle mouth will face up (this will prevent air from entering and make the bottle vacuum). It is best to keep it refrigerated. ^[1]