bayberry jam
Overview
Bayberry is also known as dragon eye and vermilion. It is named plum because it looks like poplars and tastes like plums. Bayberry is one of my country's specialty fruits. The fruit is bright in color, rich in juice, sweet and sour, and has high nutritional value. June and July are the seasons to eat bayberry. The meat of bayberry is tender and difficult to store. Jam made from fresh bayberry is easy to use and shelf-stable.
Tags
Ingredients
Steps
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Sterilize and wash the bayberry with light salt water, remove the core and set aside.
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Add a little water, a little white sugar, and a little rock sugar. Add the amount of sugar according to the sweetness and sourness of the bayberry.
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Bring to a boil over medium heat, stirring constantly.
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When the juice is reduced, turn down the heat and let the residual heat of the pot evaporate the excess water. Stir constantly to avoid burning. Leave a little of the soup to make the bayberry jam moderately moisturizing.
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Pour into the pre-prepared sealed jar, let cool and put in the refrigerator.
