Homemade Bayberry Jam | Summer Limited Fast Hand Bayberry Jam
1.
Fresh bayberry is soaked in salt water for 30 minutes and washed repeatedly to remove the stalks and nucleus (here I use gloves to grab and remove the nucleus, which is efficient and clean)
2.
After removing the stems and pits of the bayberry, add granulated sugar and mix well, cover it with cling film, and let it stand for two hours. (Sweeted and refrigerated is to precipitate the pectin in the bayberry. The color of the jam will be more beautiful! When making strawberry jam Do this too
3.
Stirred bayberry
4.
After standing still, start to cook the jam
5.
After standing still, take it out and pour it into a non-stick pan, add rock sugar to a boil over high heat and boil it on low heat until it is slightly thickened. Add lemon juice. When squeezing the lemon juice, remember to filter it with a small sieve to prevent fruit in the lemon. Kernels and pits fall in
6.
Continue to boil on low heat until thick, bottle up while hot
7.
Bottle it while it is hot and let it cool down
Tips:
When making jam, keep stirring to prevent it from sticking! ! We can rinse the jam jar with hot water first, and then put it in the oven at 100 degrees for five minutes to dry and sterilize the jam. Tips‼ ️After the jam is boiled, it must be bottled upside down while it is hot. This will serve as a vacuum and can effectively sterilize it😘
The summer season is limited to the bayberry season, so hurry up!
