Jam is a gel made by mixing fruit, sugar, and an acidity regulator and boiling it over 100℃.

Making jam is one way to preserve fruit for a long time. Jam is mainly used to spread on bread or toast. Whether strawberry, blueberry, grape, rose, and other small fruits, or plum, orange, apple, peach, and other large fruits cut small, the same can be made into jam.

Sugar-free jam, cheap jam, or special jam (e.g. durian, pineapple), will use colloids. The colloids commonly used in jam include pectin, and bean gum.

Jam contains natural fruit acids, which promote the secretion of digestive juices. It has the effect of increasing appetite and helping digestion. Jam can also help with iron deficiency anemia.

Jam is rich in potassium and zinc, which can eliminate fatigue and enhance memory. Infants who eat jam can supplement calcium, and phosphorus, and prevent rickets.

Jam is usually made in a ratio of one part pulp to half part sugar. The amount of sugar can be increased or decreased appropriately. Sugar thickens jam and is a good preservative. Using too little sugar can shorten shelf life.

If the amount of sugar is moderate, the well-sterilized jam will last for more than 6 months. If it is less water content fruit such as apples, pears, etc., can be added half a portion of water. Jam pot is best to be acid-resistant, such as blueberries, and hawthorn, and can not be cooked in iron or aluminum POTS. Be careful to keep stirring while cooking, preferably with a wooden spoon.

Jam containers are best made of glass, and should be boiled in boiling water for five to ten minutes before use (do not use towels to wipe). The jam should be put into the container while it is hot, cover tightly, placed upside down, and leave at room temperature with the mouth facing up (this can prevent air from entering the bottle and make the bottle vacuum). Best stored in the refrigerator.

Take a look at the apple jam recipe:

Main material

Apple 200g

Sugar 60g

Saltwater

1. Peel, core, and cut the apples. Soak in salt water.

2. Put in a pot, sprinkle half the sugar over the apples, and add a little water. Cook over medium heat to remove froth.

3. Cook until the apples are clear and fragrant. Stir in the remaining granulated sugar and adjust the sweetness.

4. When the jam is shiny, it can be put into a bottle that has been sterilized with hot water.

In addition to eating it, jam can also be used to make delicious pop-tarts. It's also one of the most popular ways to eat it.

Main material

Sugar 6 spoons

Olive Oil 6 TBSP

Eggs 3pcs

Flour 300g

Half a teaspoon of baking powder

Lemon peel a little bit

Appropriate jam

1. Add oil, and sugar and stir well. Then add the egg, flour, and lemon zest and mix until it forms a round dough.

2. After kneading, cut a portion of the dough and reserve it for stripes. Depending on the size of the dough, cut about 2/5. Put the rest of the dough on the cutting board, roll it flat, roll it round, the size is determined according to the round tray, and then put it into the tray.

3. Prick some holes in the flatbread with a fork, spread the jam evenly on the flatbread, and prick the holes again with a fork.

4. Next, to make the stripes, cut the dough into 6 pieces, two of which are slightly larger than the others.

5. Roll the cut dough into strips and press them flat on a cutting board. The longest two should be the same length as the diameter of the round cake.

6. Arrange the stripes evenly on the pastry. You can swing it three times horizontally, three times vertically, or three times diagonally.

7. Place the flatbread in the oven at 160℃ for 45 minutes.