Cranberry Jam kitchen waste turned into jam just a spoonful of ice powder
Free jam in five minutes. The ice powder that is less than a few cents has not been eaten for a year? Left over half a pack of raisins and dried cranberries are harder than a stone? Don't be afraid, you can save it.
Still got some rock hard dried cranberries from the last holiday season and hate to waste food? No worries, they can be easily turned into giftable cranberry jam. All you need is whats tagged in the pic below. Basically, Agar Agar. So this recipe has its heavenly taste while being vegan friendly. Less than 5 mins active cooking time.
1. Foam any candied fruit that is dry and hard. (soaked and cooked faster, optional step)
2. Put twice as much water as the candied fruit and the same amount of sugar as the candied fruit (sucrose is also best like rock sugar and brown sugar, Sugar is greasy)
3. The candied fruit is brought to a boil over high heat and simmered over low heat. The time varies according to the firepower, pot, and portion. 20 minutes, stirring occasionally to prevent sticking.
4. The pulp is boiled, the water evaporates until it thickens, and then an appropriate amount of ice powder can be added (any taste is fine, after all It's all the same flavor, original flavor) I put a tablespoon.
5. Have a clean airtight container ready. The glass must be preheated on the stove, boil on high heat and immediately turn off the heat and pour the jam into the container.
6. I use a glass jar. After it is hot, the lid is tightened. Put it upside down for 5 minutes, let it cool at room temperature, and it will seal on its own. All you can eat.
Why is it free? Because the materials are all kitchen waste that will be thrown away when not in use. If I hadn't cleaned up a wave of cabinets, I wouldn't have known that I had accumulated so much that some and some didn't take up space. Diligence, thrift and waste utilization are the traditional virtues of the Chinese nation, my friends!
1. Soak the overly dried cranberry/raisin/fruits overnight
2. Put two parts water and one part sugar compared to the weight of the fruit (rock sigar or cane sugar is the best, or whatever you have got on hand)
3. Bring to a boil, then set on low heat. Stir occasionally. 20 mins or so depending on the power of your stove, what cookware it is and how much you are making.
4. The water had mostly evaporated and the fruits had turned to semi-mush. Put in the powder. I put in a tablespoon, you kinda gotta just gadge based on the instructions on the back or do the math on your phone.
5. Bring to a boil then turn off the heat. It’s ready to be stored away.
Tip: Use an air-tight sterile container. I used a glass jar, so warmed it up before hand and just put the lid on. If you turn it upside down for 5 mins them let it cool at room temp, the jar seals itself.
Hope this recipe helped you. :)
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Cranberry Jam厨余变果酱只一勺冰粉粉的距离
免费果酱，五分钟到手。不到几毛钱的冰粉粉吃了一年还没吃完？剩了大半包的葡萄干蔓越莓干放到比石头还硬？不怕不怕，可以抢救一下。
Still got some rock hard dried cranberries from the last holiday season and hate to waste food? No worries, they can be easily turned into giftable cranberry jam. All you need is whats tagged in the pic below. Basically, Agar Agar. So this recipe has its heavenly taste while being vegan friendly. Less than 5 mins active cooking time.
1. 把干得发硬的任意蜜饯泡发。（泡发了煮的快一点，可选步骤）
2. 放入蜜饯两倍的水和与蜜饯等量的糖（蔗糖也就冰糖红糖之类最佳，白糖发腻）
3. 蜜饯开大火煮沸，转小火焖。时间依据火力、锅具、份量有变化。20分钟左右吧，偶尔搅动一下免得粘锅。
4. 果肉煮烂，水蒸发到发稠就可以加入适量冰粉粉了（什么味道的都可以，毕竟丫的都一个味儿，原味）我放了一大勺。
5. 准备好干净的密封容器。玻璃的得放灶上预热，开大火煮沸立马关火把果酱倒进容器。
6. 我用的玻璃罐，热的让进去以后，盖子拧紧。倒置个5分钟放正，常温冷却，它自己就密封了。随吃随取。
为啥说免费呢？因为材料都是不用就会丢掉的厨余。要不是清了一波橱柜，都不知道自己积累了这么多有的没的占地方的。勤俭节约废物利用是中华民族的传统美德啊朋友们！
1. Soak the overly dried cranberry/raisin/fruits overnight
2. Put two parts water and one part sugar compared to the weight of the fruit (rock sigar or cane sugar is the best, or whatever you have got on hand)
3. Bring to a boil, then set on low heat. Stir occasionally. 20 mins or so depending on the power of your stove, what cookware it is and how much you are making.
4. The water had mostly evaporated and the fruits had turned to semi-mush. Put in the powder. I put in a tablespoon, you kinda gotta just gadge based on the instructions on the back or do the math on your phone.
5. Bring to a boil then turn off the heat. It’s ready to be stored away.
Tip: Use an air-tight sterile container. I used a glass jar, so warmed it up before hand and just put the lid on. If you turn it upside down for 5 mins them let it cool at room temp, the jar seals itself.
Hope this recipe helped you. :)
