canned bayberry
Overview
Continue ~ The Variety of Bayberry - Canned Bayberry! ~I have posted several articles on how to make various kinds of bayberry! Haha, I can’t help it, there are so many bayberries this year! In the past, I couldn’t eat all the bayberries, so I only knew how to make bayberry wine. Now there is too much bayberry wine at home, and my husband has made it clear that he will not make bayberry wine this year~ Okay, let’s try something new! ~The sugared bayberry I made today, that is, the canned bayberry, is sour and sweet. It is hot in summer, so it will be better if it is chilled in the refrigerator!
Tags
Ingredients
Steps
-
Preparation materials: fresh bayberry, white sugar or rock sugar, and a little salt (the amount of sugar can be added according to the sweetness and sourness of the bayberry and your own taste preferences).
-
Rinse the bayberries several times with water, then soak them in light salt water for ten or twenty minutes (to kill insects and bacteria).
-
Pour off the salt water, rinse slightly, put the bayberries in the pot, add water, add white sugar/rock sugar according to personal taste and start cooking.
-
After the water in the pot boils, turn to medium-low heat and continue to cook for more than 20 minutes (you can use a spoon to remove the top layer of foam during this period).
-
Cook until the soup is sweet and sour, take it out of the pot, let it cool, and then you can eat it.
-
If you can't finish it, you can put it into a prepared container and put it in the refrigerator to chill for better taste (it's best to use glass for the container, scald it with boiling water and dry it).
-
Canned bayberry + dried bayberry, and some bayberry jam cake, a perfect match!
