您可能会想到将果酱作为祖母做的事情 - 这是一件全天的事，包括在炉子前煮罐子和数小时。但是，制作自制果酱并不需要与挑剔的设备进行精心制作的事件，然后是一个凌乱的厨房 - 如果听起来很有趣，那么这个一个小时的果酱食谱将是“您的果酱”。
Jam is a great way to use summer fruits you won’t be able to finish before they become too ripe, and it’s a terrific way to store summer flavors for when you need a bright pop of berries, peaches or cherries during those dark winter months. Plus, making your own quick jam means you’ll avoid the preservatives and additives in store-bought jams and jellies, most of which contain corn syrup and high-fructose corn syrup to sweeten them.
如果您是自制快速果酱的新手，请记住几件事：
- 一致性不会是矮胖的或厚的，而是更像是一个不错的，可撒的水果。
- The jam will keep up to three weeks in jars, but keep far longer in the freezer. If you intend to freeze your jam for safekeeping, do so in glass jars that don’t have a convex lid (the jam will expand as it freezes and you don’t want the jam “jamming” against the lid!
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The recipes below calls for blueberries and strawberries, but you could use any berries; just keep in mind that different berries have different water content — and you want to cook the jam until the pectin is set and the water has evaporated. To check if your jam is set, run a rubber spatula through the cooking jam, then run your finger through the hot jam. Does your finger leave a very clean streak through thick jam? If so, your jam is done. The recipe also suggests you pulse the berries in a food processor ahead of time, but you could use an immersion blender to pureé the berries in the saucepan after they’ve cooked a bit.
一个小时的蓝莓和薰衣草果酱
原料
- 1-1 1/2 pint blueberries, pulsed in a food processor until chunky
- 1 cup sugar, divided
- 1 tablespoon cider vinegar
- 1茶匙果胶
- 1 teaspoon lavender buds
方向
通过将1/2杯沸水倒在它们上，然后浸泡10分钟，然后用芽煮熟。然后，丢弃芽，将茶放在一边。
In a 2–4 quart saucepan, combine the chunky, pulsed blueberries, 1/2 cup sugar, vinegar and the lavender tea and whisk incorporate. Warm the mixture over medium heat until simmering.
In a small bowl, whisk the pectin with the second 1/2 cup of sugar, then whisk the pectin mixture into the blueberry mixture. Bring to boil, reduce the heat and simmer for 3–5 minutes to ensure the pectin is fully hydrated and that the consistency of the jam is to your liking. To check the consistency, dip a rubber spatula into the jam and then run your finger through the jam left on the spatula. Your finger should leave a clean trail on the spatula when the jam is ready.
从火上取下果酱，使其冷却。然后，部分成罐子。保持冷藏并在三周内进食。或者，冻结罐子以帮助果酱持续更长的时间。食谱在每汤匙1汤匙中煮32份。
营养（每份）:Calories: 34; Total Fat: 0g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 3mg; Carbohydrate: 9g; Dietary Fiber: 1g; Sugar: 8g; Protein: 0g
ONE-HOUR PICKLED STRAWBERRY JAM
原料
- 1品脱草莓，在食品加工机中脉冲直至块状
- 1 cup sugar, divided
- 1 tablespoon rice vinegar
- 1茶匙果胶
方向
在2–4夸脱的锅中，将厚实的草莓和1/2杯糖和米醋混合在一起。搅拌要合并。用中火加热混合物，直到混合物煮沸。
In a small bowl, whisk the pectin with the remaining 1/2 cup of sugar, then whisk the pectin mixture into the strawberry mixture. Bring to boil, then reduce the heat and simmer for 3–5 minutes to ensure the pectin is fully hydrated and that the consistency of the jam is to your liking.
从火上取下果酱，使其冷却。然后，部分成罐子。保持冷藏并在三周内进食。Alternately, you can freeze the jars to extend shelf life.食谱在每汤匙1汤匙中煮32份。
营养（每份）:Calories: 27; Total Fat: 0g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 10mg; Carbohydrate: 7g; Dietary Fiber: 0g; Sugar: 7g; Protein: 0g
