What seasonal fruit is best for jam?

Fruit can generally be used to make jam. The difference is that some fruits contain more pectin and fruit acid, which are easy to solidify after cooking, so they are more suitable for making family jam. However, some fruits need to add coagulants to achieve the best solidification state of jam, so it is more troublesome to make it at home. I usually choose fruits with high pectin and acid content as jam, which is simple and easy to operate. Strawberry, raspberry, gooseberry, bayberry and cherry are all suitable for jam. The method of homemade jam is very simple, as long as you master the following key steps: 1. The ratio of fruit to sugar is 1: 12. It is best not to wash the fruits grown at home, and the fruits bought in the market must be drained after washing. 3. You can use a single fruit to make jam, and the mixed taste of several fruits is also very good. 4. The fruit must be ripe. Raw fruit is not suitable for specific operation: after dissolving sugar in a clean and dry pot with low fire, pour in the prepared fruit, drop a little lemon juice, cook with low fire while stirring, and constantly check the solidification state of fructose mixture with a spoon, or put a little mixture in a small dish to cool slightly. If the plate is bent and the mixture does not flow, the fructose in the pot will reach a solidified state and cease fire. Stop the fire for 5-6 minutes and you can bottle it. Disinfection of bottles: while boiling jam, put the bottles in boiling water for 5- 10 minutes and sterilize at high temperature. Stop when the jam is cooked, take the sterilized bottle out of the boiling water and control it to dry (the freshly cooked bottle will dry automatically within a few minutes after taking out the water). Sealing: Method 1: After the jam is put into the bottle, take out the bottle cap and dry it in boiling water, and seal the bottle mouth tightly. Blanch the tightly capped bottle in boiling water for 5- 10 minutes, and the sealing process is completed. Method 2: Some supermarkets can buy transparent sealing paper, wet one side of the paper, stretch the dry side on the bottle mouth, gently tighten the sealing paper and tie the epithelial tendon on the bottle mouth.