Bayberry Jam

Name: Bayberry Jam
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Bayberry; 500g White sugar; 1 tsp salt

by You Ma Food

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The rainy season in Jiangnan is the season when the bayberry of Xianju is on the market.
Xianju people in this month usually fight against time against time.
Let the bayberry descend the mountain quickly, flow to the market, to the table.
As a Xianju person,
In the past, bayberry used to make bayberry wine in addition to eating directly.
This is also the most familiar way of eating for every Xianju person.
Since the bayberry brought back this week has reached its most mature time,
Thinking that the refrigerator can’t store too much,
A large part was given as a gift,
After all, for Yangmei, what you eat is time, the earlier you eat, the fresher you eat.
Finally, there is a small basket left to eat in the refrigerator,
Everything else has been processed further, otherwise it will all be wasted.
Let me talk about the method of bayberry jam first~

Ingredients

1000g Bayberry
500g White Sugar
1 tsp Salt

Bayberry Jam

1. A basket of fresh bayberry, pick out the rotten ones

2. Put the bayberry in a deep basin, fill the bayberry with water, and add a small spoon of salt. What I want to say is that I don’t add salt to remove pesticides or anything, but to let the little fleshy insects crawl out of the bayberry. You read that right, insects, this is nothing fuss about Xianju people, because this little fleshy worm is the larva of fruit flies. It has always lived in the mountains and grew up by eating bayberry, so there are no other bacteria, on the contrary. Rich in protein, haha, I immediately feel that I have a strong taste. In fact, when the bayberry is at the end of picking, there are basically many small bugs on the bayberry. If you don’t make wine or anything, as long as you don’t see the bugs on the surface, everyone will eat it directly. If you eat it after soaking in salt water, you can only say that you are out. , It means that you haven't really eaten bayberry, the flavor of bayberry will be diluted after soaking in water.

3. After washing the bayberry, remove it, control the water, and then remove the stalk and core

4. Pour the bayberry pulp into a clean pot, preferably a casserole, followed by an enamel pot, and then a stainless steel pot. Don't use an iron pot, otherwise the taste will be strange. Pour white granulated sugar on top of the pulp and turn on fire

5. After the bayberry has made the soup, turn to medium and low heat and boil it slowly. Stir more during the period to prevent the pot. Finally, boil the bayberry jam until it is thick. Spoon it into a sterilized glass bottle while it is hot. Cover the lid and let it cool.