Jam is a gelatinous substance made by mixing fruit, sugar and acidity regulator at a temperature of over 100°C, also known as jam.
Making jam is one way to preserve fruit for a long time. Mainly used to spread on bread or toast. Regardless of small fruits such as strawberries, blueberries, grapes, roses, or large fruits such as plums, oranges, apples, and peaches, they can also be made into jam, but usually only one kind of fruit is used at the same time. For sugar-free jams, cheap jams or special jams (eg durian, pineapple), colloids are used. The colloids commonly used in jam include: pectin, soybean gum and Sanxian gum.
The raw materials needed to make jam include 200 grams of apples, 60 grams of sugar (the amount of sugar should be controlled at about one-third of the apples after peeling and core), appropriate amount of salt water, and one lemon. First, peel and core the apples and cut them into small pieces. , soak in salt water for about 15 minutes. Next, put it in a pot, sprinkle half of the sugar on the apples, add a small amount of water, and cook over medium heat to remove the foam. Third, cook until the apples are translucent and have a sweet aroma, stir in the remaining sugar to adjust the sweetness, and add lemon juice at the same time.
Finally, mash the apples and cook the jam to reveal a glossy consistency. When it is thick, it is ready to be placed in a jar sterilized with hot water (bottle while hot) and turned upside down. It is best to choose slightly sour apples as raw materials. If the apple does not have a sour taste, lemon juice can be added to increase the sour taste.
Fruit jams are packed with nutrients and have many health benefits. Unlike butter or cheese, which does not increase the amount of cholesterol and fat in the body, pectin is a substance found in all fruits. During heating. This substance is also modified, and the modified pectin helps prevent cancer. But it's important to note that not all jams are good for you. Products that are too high in sugar should be avoided.
The following is a brief introduction to a few common jams. Low-sugar jams are 25-50% lower in sweetness and have a more fruity flavor. They are the most common type of jam. High-sugar jam is high in sugar, mainly concentrated in Europe and the United States, and is an essential part of life. Compared with low-sugar jam, high-sugar jam is made of pure pectin, which has strong gelatinity and high purity, and has a very refreshing taste.
