Red Brin Jam
1.
Wash the red brin and prepare the white sugar
2.
Core and cut the red brin into small pieces
3.
Put the cut red brin into the cooking cup and break it up in batches
4.
Pour the crushed fruit puree into a non-stick pan, and put in white sugar
5.
Turn to low heat after boiling
6.
Stir constantly with a silicone spatula to prevent muddy bottom
7.
Observe frequently during the cooking process
8.
Turn off the heat when the jam becomes thick
9.
Put it into a sterile bottle while it is hot, and let it air tightly for storage
Tips:
1. Don't cook the jam just right all at once, because it will thicken after cooling
2. The jars containing jam should be boiled and disinfected