義大利餐廳大廚教你做： 果醬 (附食譜，輕鬆2步搞定)Jam with Recipe (2 steps get it )

果醬是用水果、糖及酸度調節劑混合凝膠物質，製作果醬是長時間保存水果的一種方法。主要用來塗抹於麵包或吐司上食用。不論草莓、藍莓、葡萄、玫瑰等小型果實，或李、橙、蘋果、桃等大型果實切小後，同樣可製成果醬。果醬含有天然果酸，能促進消化液分泌，有增強食慾、幫助消化之功效。果醬還能增加血色素，對缺鐵性貧血有輔助療效。果醬含豐富的鉀、鋅元素，能消除疲勞，增強記憶力。嬰幼兒吃果醬可補充鈣、磷、預防佝僂病。
Jam is a method of mixing gelatinous substances with fruit, sugar and acidity regulator. Making jam is a way to preserve fruits for a long time. It is mainly used to spread on bread or toast. Regardless of small fruits such as strawberries, blueberries, grapes, and roses, or large fruits such as plums, oranges, apples, and peaches, they can also be made into jams. Jam contains natural fruit acid, which can promote the secretion of digestive juice, and has the effect of enhancing appetite and helping digestion. Jam can also increase hemoglobin, and has an auxiliary effect on iron deficiency anemia. Jam is rich in potassium and zinc, which can eliminate fatigue and enhance memory. Infants and young children eat jam can supplement calcium, phosphorus, and prevent rickets.

Ingredient (成份)：
100g strawberry
100g blueberry
100g raspberry
100 blackberry
180g sugar
3 tsps lemon juice

100g 藍莓
100g 草莓
100g小紅莓
100黑莓
180g糖
3 茶匙檸檬汁

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