Traditional Chinese Red jam: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese Red jam process. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2852 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
red jamProcess flow Red fruits → Select → Clean → Trim → Clean → Soften → Beat → Boil → Can → Sealing → Sterilize → Cool → Wipe cans → WarehousePreparation method 1. Selection: Remove insect-damaged fruits and moldy fruits, and mix them with good fruits after pruning.2. Cleaning: Wash twice with running water to remove sludge, fruit leaves, weeds and other impurities.3. Trim: Use a knife or digging knife to remove unqualified parts such as insects, rot, dry scars, etc., and then clean them again to remove insect feces and debris.4. Softening: Pour the washed red fruits into a pot of boiling water and cook the pulp until soft.5. Beating: The softened fruit is beaten together with a small amount of boiled fruit, and the residue is beaten again.6. Melt sugar: Melt the white sugar into 78-80% sugar water and filter it with gauze.7. …
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