Bayberry Jam
1.
Put bayberry in light salt water and soak for 15 minutes.
2.
Gelatin tablets soaked in water to soften
3.
Peel the soaked bayberry pulp
4.
Put the cut pulp into a boiling pot, pour 200g white sugar, and let it stand until the bayberry pulp comes out of water
5.
At the same time, put the glass container in the pot and boil for 10 minutes to thoroughly disinfect.
6.
Bring the bayberry meat to a boil over medium heat and turn to low heat, stirring continuously until the jam begins to thicken
7.
Put in the soaked gelatin tablets
8.
Squeeze half more lemon juice
9.
Stir until the jam is thick, turn off the heat, let cool, and put it into the previously sterilized glass bottle.
Tips:
1. Bayberry is delicious, but you can't eat more. Eating too much bayberry will cause you to get angry. In addition, people with chronic gastritis, gastric ulcers, and excessive gastric acid secretion should not eat on an empty stomach, so as not to cause excessive gastric acid secretion and cause the disease; diabetic patients with poor basic blood sugar control are also best not to eat bayberry.
2. Try to choose acid-resistant pots (enamel pots, casseroles, stainless steel pots or glass) as far as possible for the pots for making jam. Do not use iron pots.
3. People can't walk away when making jam, and must constantly stir with a shovel, otherwise it will be easy to paste the pot.
4. The glass jar for jam can be a salad jar or a pudding jar, but it must be thoroughly disinfected and dried. The boiled jam can be stored for more than half a month in the refrigerator.
5. The white granulated sugar in bayberry jam can be increased or decreased according to personal taste. My 190g white granulated sugar corresponds to 535g of bayberry pulp after pitting.
6. Adding Gillette flakes is to increase the consistency of the jam. It can be replaced with isinglass powder or a few jelly can be added.
