2. Jam is equivalent to concentrated fruit, and jam is boiled with sugar. The fructose and boiled sugar contained in it have a very high sugar content. Although it tastes good, it is best not to eat more than two or three spoonfuls of jam every day. Jam is sweet when eaten directly or with other foods. Bread with jam for breakfast, big cake with jam, glutinous rice balls with jam, yogurt with jam, dessert with jam and so on. And how to eat can be matched at will.
3. The jam is convenient to eat after it is made, but there are requirements for fruit when it is made. Basically all kinds of fruits can be made into jam, but there are requirements for freshness. It must be remembered that this kind of fruit cannot be used to make jam, that is, the fruit that begins to rot. After the fruit begins to rot, don't use it for jam. Don't think that if you dig out the rotten part, the rest can be used. Fruits that have begun to deteriorate and turn black can no longer be used even if the bad parts are dug out. The jam is easy to deteriorate and has a short storage time.
It is also important to note that it is best to cut the fruit into small pieces before stewing, so that it will become thick and juicy after stewing. Fruit and sugar are mainly used to make jam. Stewed and sealed. The sugar used can be white sugar or rock sugar, and the jam stewed with white sugar will be thicker. The ratio of pulp to sugar is about 2: 1, and the sugar should not be too little, at least not less than half of pulp. Because sugar can not only increase sweetness, but also be the most convenient preservative.
There is a way to prolong the shelf life of jam. The amount of sugar can play a good role in preservation. If you put too little sugar, the shelf life of jam will be shortened. So you must have enough sugar, but you don't need too much. Too much polysaccharide will affect the taste and taste of pulp. Adding proper amount of sugar in proportion, the jam can last for more than half a year. There is also the equipment for boiling jam, even the equipment for filling jam is exquisite. The fruit acid in fruit can't be cooked in an iron pan.
6. So if you can't tell the amount of poor fruit, you can make jam with casserole without making mistakes. It is also best to stir with a wooden shovel or spoon when cooking, and put it in a glass bottle after cooking. Glass bottles need to be scalded with hot water first, and it is best to drain the water before use. Try not to dry it with paper towels. It is better to dry it naturally. If you want to store it for a long time, the vacuum in the bottle will be the best, so when the jam is still hot, pour it into the glass jar, cover it tightly, turn the bottle mouth upside down, cool it to room temperature and then come back to maximize the vacuum.
7. I hope I can help you