美食二三事　Cooking23s

🔹 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