DIY 果酱

DIY果酱

1）草莓果酱/芒果酱/黄梨
  
糖  90 克

 

柠檬汁 2 T
草莓/芒果/黄梨 250 克

Combine the sugar, lemon juice in a small saucepan and cook until thick. Add the strawberries and continue to cook over low heat until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate.

2) Lemon Curd  

1. 3 large egg yolks
2. 1/2 cup confectioners’ sugar
3. 1/4 cup fresh lemon juice
4. 1 1/2 teaspoons finely grated lemon zest
5. 4 tablespoons unsalted butter, at room temperature

Direction

In the top of a double boiler filled with 2 inches of simmering water, combine the egg yolks, confectioners’ sugar, lemon juice and zest. Cook over moderately low heat, whisking constantly, until thickened and an instant-read thermometer inserted in the curd registers 180F°, about 10 minutes. Remove from the heat and whisk in the butter. Strain the curd into a heatproof bowl. Press a sheet of plastic wrap directly onto the surface and refrigerate until chilled.


3) Mango Curd (Recipe From Here )

15-ounce 芒果，切小块

1/2 cup 糖

3 tablespoons fresh 酸甘汁

Pinch of salt

4 large 蛋黄

57 g 无盐奶油，切小块

Puree mango, sugar, lime juice and salt in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible. Discard solids in sieve.

Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F., about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.

4) 蓝莓酱 (Recipe From Here）

3 cups 蓝莓
2 cups 糖
1 tablespoon 苹果皮切幼
4 teaspoons 柠檬汁


Place blueberries in a large, heavy-bottomed saucepan and crush with the back of a wooden spoon until some of the berries are broken up and they start to release their juice.
Add sugar and apple peel to crushed berries and stir to combine. Bring to a boil over medium-high heat. Boil vigorously, stirring frequently, until jam reaches its setting point, about 15 minutes. (Bubbles will rise to the surface of the pan; if they get too high, just stir jam until they decrease.)
Once jam reaches 228°F, start checking if it is properly set. Conduct the plate test: Put a spoonful of jam on the chilled plate, and place in the freezer until jam reaches room temperature, about 1 minute. Draw your finger through jam. If it immediately runs back together, it is not ready. Once jam is ready, remove from heat and stir in lemon juice.

5) 百香果酱 

6 百香果

1/4 cup 水

juice of 1/4 柠檬

200 g 糖

所以材料混合，煮至浓。待凉。

6）百香果Curd （Recipe From Here）

3/4 cup unsweetened passion fruit puree (without seeds)
1 tsp fresh lemon juice
3/4 cup caster sugar
1/2 cup (1 stick/113g) of salted butter, cut into pieces
2 tbsp cornstarch
4 large egg yolks, lightly whisked in a bowl