Ingredients: 5 kg of Yangmei.

Accessories: appropriate amount of sugar, half lemon.

1. Prepare fresh bayberry, rinse it, soak it in light salt water for five minutes, and drain it for later use.

2. Use scissors or a knife to separate the stone from the pulp, leaving the pulp.

3. Put some sugar in the pulp and marinate for a while.

4. After a while, a lot of bayberry juice, including pulp and juice, was salted, poured into the pot, and the fire began to cook.

5. Cook for five minutes and start to cook on low heat. Keep stirring with a shovel. While stirring, press the pulp with a shovel and add the right amount of sugar.

6. Squeeze the juice of half a lemon into the pot and continue to cook on low heat for about half an hour. Cook until the pulp is ripe, the soup is thick, and the juice is collected by high fire.

7. After cooling, put the jam into a sealed bottle and put it in the refrigerator for refrigeration.