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果醬做法 (以芒果果醬為例) How to Make Jam (Mango Jam)

🔹 果 醬  小時候 總是期待媽買吐司順便買的果醬  每次我都先把它當作糖果吃掉半罐以上  那酸酸甜甜的美好滋味令人永遠難忘  就像她對我的包容一樣  芒果是臺灣很有名的農產品,品種很多,但產期很短,通常集中於每年的五月到七月。然而,只要把芒果做成果醬後,就可大幅延長保存的時間,讓人慢慢享用。這裡使用的紅龍芒果,產地為臺灣雲林,因為蒂頭聞起來帶有水蜜桃的香氣,又稱為水蜜桃芒果。這個稀有品種的特色是果肉纖維細又多汁,但產量不多,產期僅限每年的六月與七月,很適合用來做果醬。此外,也可以把這裡的芒果換成草莓、鳳梨、橘子、藍莓等其它水果,做成各種不同口味的果醬。然而,由於各種水果的甜度與酸度不一,需要再自行斟酌砂糖與檸檬汁的用量。(文末附影片) 🔹 Jam    Always looked forward to the jam Mum bought with bread when I was little.  I saw it as sweets every time and ate a half jar of it immediately.  The great experience of sweet and sour flavour is unforgettable,  Just like the generosity she showed to me.  Taiwan's mango is a kind of very famous produce with a variety of breeds, which are harvested in a very short period of time, usually between May and July. However, if you make it into jam, you can preserve it for a much longer period of time and enjoy it slowly. The variety I use here is called "red dragon mango" or "juicy peach mango", which is grown in Yunlin County and smells a bit...