It should be the fastest way to peel bayberry on the whole network! It only takes an hour to make bayberry jam!

The lazy method that I came up with by accident, peeling bayberry is super easy to use! Save time and effort, fast and good! It's much easier to use than those who take straws and poke with scissors!! According to the JM that has been made, the bayberry kernel is cleaner than the one that is spit out with the mouth. Hahahahaha I don't like it too sweet, so I don't use much sugar. According to the ratio of 100 grams of sugar per catty. I think it's just right to come out sweet and sour. Note 1... The boiled bayberry sauce should be refrigerated in a sterilized and clean container, because the amount of sugar is not much, so try to eat it within a week. If you can't finish eating, you can put it in a sealed fresh-keeping bag, spread it flat, and put it in the freezer!! The preservation time is wasted and old, when to use it, just break a little and come out! Note 2... The only thing I have tried is microwave heating and pitting, because the microwave oven can soften the bayberry flesh without adding extra water, which can maximize the preservation of the taste of bayberry. Ask me if the oven and air fryer are OK,。。 Sorry, I haven't tried. But I think the working principle is different, if you don't have a microwave oven, you can first take sugar to marinate bayberry, give the bayberry juice, and then slowly heat it over low heat, and after boiling for ten minutes, it should be almost ready for the decoration step. Note 3。。。。。 Regarding the amount of sugar, if you don't like sweetness in the first place, and then the bayberry you buy is pure sweet and acid-free, then it doesn't matter if you can reduce the amount of sugar. Because the acidity of bayberry that everyone buys is different, like me, sometimes I can buy pure sweetness, and sometimes I can buy it so sour that it can be distorted . Everyone put it according to the sweetness they accept, and my sugar is for reference only

Ingredients

Bayberry 3 kg(peelout2 kgofmeat)

Sugar 200 grams(onepoundofbayberrywith100 gramsofsugar)

Cornstarch 20 grams(onepoundofbayberrymeatwith10 gramsofcornstarch)

Bayberryjuice 20 grams(10 gramsofcornstarchwith10 gramsofbayberryjuice)

Halfoflemon

Cooking Instructions

Soak the bayberry in salt water, wash it and pour out the water, try to pour it dry, and the bayberry juice will come out later.
The crucial step is coming!! Put the bayberry container in the microwave. Heat on high for 15 minutes. If your microwave is low, add another 5 minutes.
(I stung 3 catties of bayberry, so use 15 minutes, according to the weight of your bayberry and the power of the microwave oven to adjust the time yourself, if you order it out and find that it is not easy to peel, then add time) !!
After ding, you will find that there will be bayberry juice in the container, don't pour it, cool it and wait for the water and starch to be transferred later.
Wear disposable gloves, open and dry, squeeze one at a time, and the core is clean. I looked at the time, and it took me 15 minutes to peel 3 catties of bayberry.
According to the ratio of 100 grams of sugar to one pound of bayberry, add sugar to bayberry meat and boil over medium heat
After about 20 minutes, you can see that the bayberry flesh has melted almost and is starting to be delicate and not so hard with the naked eye, add the adjusted water starch water (20 grams of water starch and the cooled bayberry juice in step 2). Lemon juice of half a lemon. Continue stirring.
When you boil it until you can cut it with a spatula and it is not easy to close, it's good.
Take a clean container, close the lid and cool upside down to avoid moisture, and put it in the refrigerator to refrigerate. It is best to eat it within a week.
It can also be frozen in a sealed bag after cooling, and the preservation date can be wildly old, haha