Hei Brin Jam

Hei Brin Jam

1. Hei Bulin wash.

2. The white sugar is well weighed.

3. Cut the Hei Bulin into small pieces and put them in the fresh-keeping box.

4. Add a part of white sugar, mix well and marinate in the refrigerator for a while.

5. I was in a hurry to make it, so I marinated it for more than ten minutes. It did not matter whether it was marinated or not. The purpose was to get rid of the moisture in the pulp.

6. Pour the marinated pulp into a non-stick pan and add the remaining part of white sugar.

7. Turn on a small fire and start to simmer. After boiling, the fire can be increased appropriately.

8. Keep stirring with a spoon while boiling, to prevent the pot from sticking, turn off the heat and let it dry.

9. Pour into a mixing cup and stir into a fine slurry with a food processor (you can also boil slowly without a food processor, I am impatient, so I will take a shortcut)

10. Stir the Heibolin slurry, pour it into the pot and continue to simmer on low heat. Stir frequently to prevent the pot from sticking.

11. Check the thinness while stirring during the cooking process.

12. When you can pour it down with a spoon like this, the jam can hang on the spoon and flow down slowly, and it will thicken after it cools down.

Tips:

1. If you don't have a blender, just marinate for a few more hours when you first marinate, or put it in the refrigerator the night before and make it the next day.

2. In the process of boiling, keep stirring to prevent the pot from sticking, and check the thinness of the jam.

3. The amount of sugar should not be too small, otherwise it is not conducive to preservation. You can also use rock sugar.

4. The jam will become thicker after cooling, so it should not be too thick when it is boiled.

5. Put the boiled jam into a sterile container while it is hot, seal it, and put it in the refrigerator for storage.

6. If you want to keep it for a longer time, steam the jam in a steamer for 5-10 minutes.

6. Use a non-stick pan to make jam.

When steaming, do not cover the lid, close it immediately after steaming, and tighten it. After a while, the lid will sink in, so it can be stored for a long time.