Desserts | Cranberry Jam [exclusive]

Desserts | Cranberry Jam [exclusive]

1. Ingredients preparation

2. Wash the fresh cranberries

3. Put the cranberries in the pot

4. Add the caster sugar and the water that has just been submerged in the cranberries. After the high heat is boiled, reduce the heat and cook slowly

5. Stir while boiling, so that each fruit can be fully cooked.

6. Boil until the cranberry pieces become soft, and when the rock sugar melts, squeeze into the lemon juice

7. After adding the lemon juice, stir it evenly. After 5 minutes of cooking, turn off the heat; at this time, the cranberry has become jam and there will be some particles in the fruit.

8. 【Finished product display】

Tips:

1. The pots, shovel, jars and bowls for cooking jam must be sterilized by high temperature, and the moisture must be dried before use
2. The freshly made jam does not seem to be thick, but in fact it will become thicker when it is allowed to cool. Don't boil the jam too thick all at once.
3. If you like to eat jam without particles, it can be put into a blender and broken.
4. In fact, the cranberry itself is already very sour. If you just make a little bit of it, you can skip the lemon. Adding the lemon is antiseptic, and the jam can last longer.
5. Put the jam into the container while it is hot, and use the hot air to turn the bottle into a near-vacuum state to increase the shelf life.