Many fruits can be made into jam.such as apples., pears,peaches,apricots,and so on.The method of making jam is similar to the steps mentioned above.1 Be sure not to use spoiled fruit, and weigh the fruit after peeling and removing the core.2 Generally, make jam with a ratio of 1 part fruit pulp to half part sugar (the amount of sugar can be halved and replaced by malt sugar), adjust the amount of sugar as needed, as sugar makes the jam thick and is also an excellent preservative; too little sugar will shorten its shelf life. With proper sterilization, it can last more than 6 months.For fruits with less water content such as apples and pears, add only half a portion of water.3 The pot for cooking jam should preferably be acid-resistant, such as blueberries and hawthorns cannot be cooked in iron or aluminum pots.4 Stir continuously while cooking, using a wooden spoon if possible.

5 Use glass jars for storing the jam, sterilizing them by boiling in water for 5-10 minutes before use (do not dry with a towel).

6 Pour the hot jam into containers immediately after making, seal tightly, and let it cool upside down. Store refrigerated.Barley malt(sugar), sugar content can be adjusted appropriately, as sugar makes jam thicker and is a good preservative. Insufficient sugar use will shorten the shelf life; if used moderately with proper sterilization, jam can last more than 6 months.For fruits like apples or pears that have less water content, add half a portion of water.

3. The pot for making jam should preferably be acid-resistant, such asBlueberries,Hawthornsetc., cannot be cooked in iron or aluminum pots.

4. Stir constantly while cooking the jam; it is best to use a wooden spoon.

5. The container for storing jam should preferably be glass and sterilized by boiling in water for 5-10 minutes, then dried (do not use towels to wipe).

6. Pour the hot jam into the container immediately after making it, seal tightly, and invert to cool at room temperature; store with the bottle opening upwards (to prevent air from entering and creating a vacuum). It is best to refrigerate for storage.