Can pregnant women eat jam?

During pregnancy, you always like to eat all kinds of food with strange flavors, but because you can't eat anything you want during pregnancy, many expectant mothers want to eat but dare not eat. Some expectant mothers especially like to eat sour and sweet food, but they are worried about indigestion or being too cold. At this time, you can eat some blueberry jam. Blueberries are very nutritious and there is no need to worry about harming the body.

Applesauce

Method 1

[Ingredients]: 200 grams of apples, 60 grams of sugar (the amount of sugar should be about one-third of the apple after peeling and core), appropriate amount of salt water, and one lemon.

【practice】:

1. Peel and core the apples, cut into small pieces, and soak in salt water for about 15 minutes.

2. Put it in a pot, sprinkle half of the sugar on the apples, add a small amount of water, cook over medium heat and remove the foam.

3. When the apples become transparent and emit a sweet aroma, stir in the remaining sugar, adjust the sweetness, and add lemon juice.

4. Mash the apples and cook the jam until it becomes shiny and thick. Then put it into wide-mouth bottles sterilized with hot water (bottling while hot) and turn it upside down.

[Tips]: It is best to choose slightly sour apples as raw materials. If the apples are not sour, you can add some lemon juice to increase the sour taste.

jam

jam

Method 2

[Ingredients]: 750 grams of strawberries, 500 grams of apples, 1000 grams of white sugar, 6 grams of gelatin, 2 drops of strawberry essence, and appropriate amount of water.

【Production】:

1. Wash the strawberries and apples with clean water, peel the apples, cut in half and remove the core, then use a blender or a kitchen knife to mash the strawberries and apples into a paste.

2. Pour the chopped strawberries, apples and water into the pot, stir slightly, and after mixing evenly, boil over high heat for about 5 minutes. Add sugar, stir vigorously until the sugar dissolves, then simmer over low heat for 8-10 minutes, and stir the jam frequently to prevent it from sticking to the pot.

3. Soak the gelatin in a little water and cook until it dissolves. Pour it into the jam, mix well, and continue cooking for more than 10 minutes. When the jam in the pot becomes thick and the bubbles increase, remove from the heat, drip in the essence, let it cool slightly, and pour it into a container for storage.

Strawberry Jam

Method 1

[Ingredients]: 200 grams of strawberries, 60 grams of sugar (the amount of sugar should be controlled at about one-third of the strawberries), 2 tablespoons of lemon juice.

【practice】:

1. Wash the strawberries and remove the stems, being careful not to crush them.

2. Sprinkle half of the sugar on the strawberries and leave them for a while.

3. After the juice seeps out, move it to the fire, cook over medium heat and remove the foam.

4. Add lemon juice and add the remaining sugar while tasting. If you don’t like sweet taste, you can omit it.

[Tips]: Strawberry is the most common jam. When making it, keep the strawberries in a granular state to make it more appetizing. It is best to choose small and sour strawberries. Do not cook it on the fire for too long, otherwise the jam will not have a good color. Cook over medium heat to remove moisture. When stirring with a wooden spatula, be careful not to crush the strawberries. You can also use a microwave without covering with plastic wrap, set it to "strong" and heat for 8 minutes.

Method 2

[Ingredients]: A. 600g strawberry, half lemon juice, B. 2g stevia leaf, 500ml water, C. 300g maltose

【practice】:

1. Wash the strawberries, remove the stems and drain.

2. Boil water in a pot, add stevia leaves and continue cooking for 10 minutes until half the water volume remains.

3. Remove the stevia leaves, then add maltose and cook until dissolved.

4. Add strawberries and lemon juice and cook over low heat, stirring frequently with a spoon during cooking to avoid burning.

5. Remove the floating foam frequently during the cooking process.

6. Cook slowly over low heat until the strawberries soften, the fruit pieces become smaller, and the juice becomes thick, then turn off the heat. Bottle, let cool, and refrigerate.