There are oranges and strawberries all over the street. It seems a little unreasonable not to make some jam.

I love fruit. I love jam! Mua~

after 08:30 every day, people in the supermarket near my home begin to come and go. But most of them are aunts and housewives, and there are also some uncles. I know they are preparing food for the family today. And I first learned to buy vegetables by following these uncles and aunts.

I don't know since when, supermarkets and roadsides are full of oranges. I often see people standing there and picking them up and carrying them home one by one. I also like acidic fruit very much, but I dare not eat too much for fear of acid reflux. One day, on a whim, I made marmalade toast. My sister said it tasted fresh, and I thought it was delicious.

it's getting cold recently, and the real winter in Shenzhen is coming (that said, but it will suddenly be 27 °like summer), because there are more and more strawberries on the fruit stand (I think I bought a few milk strawberries 25 yuan a month ago, but my heart still hurts). Strawberry aroma is very special, sweet but not greasy, always feel, very much like the taste of love. Maybe it's because when I was with my lover, I chewed mostly strawberry-flavored gum.

I seldom cook for breakfast because I don't want my hair to smell like lampblack to go to work. It is often toast with condensed milk or jam, make some oatmeal /oatmeal /sesame paste, beat some juice, cook some porridge, go downstairs to eat some noodles or mix noodles (hot and dry noodles, noodles soybean paste, cold skin I like very much! ). The first time I ate jam was given by a friend because he found that the food he bought was a little greasy and not very good (look at my indifferent face.), but I accepted it happily.

now there are oranges and strawberries all over the street. It doesn't seem to make sense without making some jam. So I also made two small bottles at home.

Toast with condensed milk orange jam + avocado yoghurt + avocado blueberry

Today when I feel like strawberries, I should have some white roses!

raise seed toast with strawberry jam + fried egg + strawberry yogurt

self-made orange jam and strawberry jam. If you are interested, you are welcome to improve it.  [orange jam]

material: tangerine (500g), rock sugar (100g)

practice:

1. Peel the orange and remove the white meridians.

2, take half of the orange peel, scrape off the white part inside, and cut it into powder (if it is a little bitter, you can also blanch the water in water, or wash it with salt for 15 minutes);

3, put the orange in the blender to stir slightly, or scratch it with your hands.

4, put the orange, orange peel and rock sugar in the pot, bring to a boil and bring to a boil over low heat, stirring from time to time, otherwise it will stick to the pot (I use an enamel pot), if you have Bubble, remember to remove it;

5, cook until it is sticky and feel that there is no juice dripping down! It took me 25 to 30 minutes. Bottle it when it cools.

[Strawberry jam]

Materials: strawberry (500g), granulated sugar (50g), rock sugar (50g), lemon (half)

practice:

1, wash the strawberries off the stalk, cut into small pieces, and marinate with sugar for 2 hours (or marinate in the refrigerator for 1 night, just to produce pectin).

for 2 or 2 hours, boil the strawberries and rock sugar in a pot, bring to a boil and bring to a boil slowly, stirring from time to time (500g will boil at once, after all, it doesn't have much juice). If you have Bubble, remember to fish it.

3. At first, it will get thinner and thinner, because the rock sugar melts and the juice comes out, but it will get thicker and thicker later. Squeeze in the lemon juice when it gets thicker, and cook it until there is no juice dripping. It took me 25 to 28 minutes. Bottle it when it cools.

after licking the spoon, I almost licked the pot! It tastes good with some toast!

[knock on the blackboard time]:

1. I don't add water to either of them. I should pay attention to stirring and not scorching during the cooking process.

2. The glass bottle containing jam should be washed in advance, boiled in boiling water for a few minutes, and then dried naturally. If you are using disinfection cabinet disinfection can also;

3, finished with the refrigerator, it is best to eat as soon as possible, can be eaten in a week is the best. My marmalade can still be eaten for almost a month now, but it is not recommended to keep it for too long.

4, 500g oranges or strawberries boil out only a small bottle, but it's really enough to eat for a week.

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5. Some friends said that the jam made in my way is not sticky. I explained a little bit from an unprofessional point of view (if something goes wrong, please remind me) ~

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jam is sticky. It has something to do with the pectin content of the fruit, the proportion of sugar, and whether the cooking time reaches the pectin freezing point.

the pectin content of different fruits is different, in order to precipitate pectin, many people will also use sugar pickled fruit to precipitate pectin (sugar and fruit mixed together in a fresh box in the refrigerator for a few hours or one night). In addition, the ratio of my fruit to sugar in the article is 515. If you want to stick, you can add more sugar, you can add it to 10. 3, and those who like dessert can continue to add sugar until 1:1 (but I don't like things that are too sweet to have less sugar), and then squeeze a little lemon juice (pectin needs to react with acid to coagulate). Some people will add a little pectin powder to increase the viscosity.

many recipes say that the heat can be turned off when the temperature reaches 103-105 degrees (the freezing point of pectin). I didn't use a thermometer to measure it at that time, so the above recipe is not so sweet and not professional.

like orange jam, there is not much sugar in it, no sugar is used to marinate and precipitate pectin, and no lemon juice is squeezed.There is a situation that it is not as sticky as that bought in the supermarket.

if you accept sweeter, marinate the pectin with sugar and fruit for a period of time, you can put more sugar, and then boil until it is sticky or measure it with a thermometer. in this way, the jam will be sticky.

I wish you all can have breakfast every day!