Top 15 Loại Mứt Dễ Làm Cho Tết

*Nguyên liệu:

• 1kg kiwi tươi
• 500gr đường
• 2 thìa muối
• 1 cốc nước ép lá nếp đặc
• 2 thìa muối
• 1 thìa phèn chua
• Chanh tươi

*Cách làm:

• Bước 1: Start by soaking lime in 2 liters of water, then let it settle. Peel and slice kiwi into 0.7cm thick rounds. Soak kiwi in lime water for 6-8 hours or overnight.
• Bước 2: After soaking, remove kiwi from lime water, rinse under running water. Boil tamarind with about 1 liter of water. Then immerse kiwi for about 10 minutes. Remove kiwi and let it drain.
• Bước 3: Extract green juice from pandan leaves to soak kiwi until it turns naturally shiny green. Soak tamarind juice with sugar and kiwi for an additional 8 hours (making kiwi jam requires time and patience, but the result is juicy and naturally green).
• Bước 4: Boil sugar with ½ teaspoon of salt and 50ml cold water. Stir gently until sugar dissolves. After about 5 minutes, add lime juice and kiwi, gently mix.
• Bước 5: Boil for about 20 minutes until kiwi absorbs sugar. Turn off the heat, remove kiwi, continue boiling the remaining sugar water until it thickens. Then pour kiwi back in and stir until the sugar thickens. Remove kiwi and let it air-dry for about 5 hours before storing in jars. You can also arrange kiwi on a tray and microwave to dry.

* Ingredients:

• 500g carrots
• 1 small orange, squeezed for juice
• 300g white sugar
• Lime water

* Instructions:

• Peel and julienne carrots (preferably slightly thick slices).
• Soak carrots in lime water (about 3-4 hours, to avoid excessive hardness).
• Remove carrots, rinse thoroughly with water, then blanch in boiling water to eliminate lime and reduce pungent smell.
• Marinate carrots with sugar (about 30 minutes - 1 hour for sugar to dissolve and penetrate into carrots).
• Cook the jam (stir gently), use low heat.
• When the sugar water starts to thicken, reduce to the lowest heat, stir until the sugar crystallizes evenly on the carrot threads, then turn off the heat. Stir for a few more minutes to evenly coat the sugar and make the jam drier.
• Let it cool, store in a sealed jar.

And there you have it, your simple and delicious carrot jam is ready.

* Ingredients:

• 500g fresh lotus seeds
• 300g rock sugar
• 1 teaspoon vanilla powder (or grapefruit blossom water)
• A pinch of salt

* Instructions:

• Step 1: After purchasing fresh lotus seeds, peel off the bitter germ by splitting them. If using pre-peeled lotus seeds, skip this step. Then, clean and drain the lotus seeds. If using dried lotus seeds, soak them in water for about 4 hours until they become soft.
• Step 2: Grind rock sugar in a grinder until it becomes a fine powder. If using white crystalline sugar, there's no need to grind. Making lotus seed jam with rock sugar will result in a mildly sweet taste, not overly sweet like using white sugar, giving a delightful flavor when eaten.
• Step 3: Boil water in a pot, add a pinch of salt, then boil the lotus seeds until just cooked. Immediately, transfer the lotus seeds to a bowl of cold water and soak for 10 minutes to cool. Note: Do not overcook the lotus seeds; otherwise, they will easily break without retaining their original shape. Dried lotus seeds may require a longer boiling time than fresh ones.
• Step 4: After the lotus seeds have cooled, drain them, and place them in a bowl. Add the finely ground rock sugar and mix well to dissolve the sugar. Marinate the lotus seeds for about 2-3 hours until they absorb the sugar. The lotus seeds will change color during this time.
• Step 5: Pour the lotus seeds and sugar water into a pan and heat over low heat. Stir occasionally until the sugar water boils, then gently stir to ensure the lotus seeds are evenly coated with sugar. This method of making lotus seed jam with rock sugar results in less syrup than when using white sugar, making the cooking process faster.
• Step 6: Continue to cook over low heat until the sugar water thickens. Stir continuously, and when the sugar starts to crystallize and adhere evenly to the lotus seeds, turn off the heat. Stir for a few more minutes to ensure the sugar coats the lotus seeds evenly, and the jam is dry.

* Ingredients:

• 2kg ripe pumpkin
• About 2 liters of lime water
• Tamarind
• Food coloring (if you want to add color to the jam)
• About 1 to 1.5 kg white sugar (depending on your preference)
  

* Instructions:

• Peel and remove the skin and seeds of the pumpkin. Cut the pumpkin flesh into mouth-sized pieces (each piece about 5-7 cm long).
• Soak the pumpkin in lime water for about 7-8 hours or overnight for best results.
• Remove the pumpkin, rinse it thoroughly with water, and let it drain.
• Boil a pot of water and blanch the pumpkin for about 3-5 minutes. Remove the pumpkin and rinse it again with cold water, then let it drain.
• Marinate the pumpkin with white sugar for 4-5 hours until the sugar dissolves completely. Occasionally stir or shake the pumpkin to evenly absorb the sugar.
• Add food coloring if you want to create color.
• Cook the pumpkin in a non-stick pan over low heat. When the sugar dries and sticks completely to the pumpkin, turn off the heat and let it cool.

* Ingredients:

• 1kg coconut flesh (preferably choose ripe coconuts, not too young or too old)
• 500g white sugar
• Fragrant pandan leaves (can be replaced with carrots or food coloring to add color, if you want white coconut jam, you can skip this ingredient).

* Instructions:

• Scrape the coconut horizontally to make long and thin coconut strands.
• Soak the coconut in warm water (about 1-2 hours to remove excess coconut oil; warm water will save you time).
• Remove the coconut, rinse it with clean water about 2-3 times, and let it drain.
• Marinate the coconut with sugar (if you want it rich, you can add a little condensed milk) for 4-5 hours (overnight is also fine). When the sugar dissolves, the coconut flesh will become transparent.
• Grind pandan leaves or carrots finely, squeeze to get the juice, and add it to the marinated coconut (you can skip this ingredient if you don't want the coconut to have color).
• Cook the coconut in a non-stick pan over low heat. Stir evenly, and when it is almost done, reduce the heat to the lowest.
• When the sugar dries and sticks to the coconut, turn off the heat, let it cool, and store it in a jar for later use.

* Nguyên liệu:

• 1kg fresh sweet potatoes.
• 500g white sugar
• Lime water
• Vanilla (you can substitute with cocoa powder, pandan leaf powder...)
  

* Cách làm:

• Peel and cut sweet potatoes into pieces or slices, similar to pumpkin jam.
• Soak sweet potatoes in lime water for about 3 hours.
• Remove sweet potatoes and rinse thoroughly with water to remove the lime smell.
• Marinate sweet potatoes with sugar (adjust to your preferred sweetness, considering sweet potatoes are naturally sweet). Marinate for about 3-4 hours until the sugar dissolves completely. Then add vanilla.
• Cook the jam in a non-stick pan over medium heat until the sweet potatoes are dry, and the sugar sticks to them.
• Turn off the heat, stir a few times, let it cool, and store in a jar for later use.
  

* Ingredients:

• 500g ginger, choose medium-sized roots
• 250g sugar
• Lime juice
• 1 teaspoon salt
  

* Instructions:

• Peel and slice the ginger (not too thin).
• Soak ginger in diluted saltwater and squeeze one lime into it.
• Remove the ginger and let it drain.
• Boil a pot of water, squeeze lime juice in it, then put the ginger in for 4-5 minutes. Remove the ginger and repeat the process with a new pot of water (you can do this 2-3 times to reduce the spiciness, and for subsequent times, you don't need to add lime).
• Rinse the ginger with cold water and let it drain.
• Marinate the ginger with sugar until the sugar dissolves completely.
• Cook in a non-stick pan, keeping the heat moderate. When the sugar is almost dry, reduce the heat to low and stir evenly.
• Turn off the heat, let the jam cool, then store it in a jar for later use.
  

* Ingredients:

• Sour kumquats: 1 kg
• Sugar: 1 kg
• Quicklime: 2 teaspoons
• Salt: 2 teaspoons

* Instructions:

• Choose plump, juicy, ripe kumquats, wash them, and cut them close to the stem.
• Use a sharp knife to cut the kumquats into segments, avoiding deep, long cuts to prevent breaking when making the jam. Press the kumquat to extract some sour juice. Leave about 5 teaspoons of the juice for later.
• Dissolve quicklime in water and let it settle. Soak the kumquats for 8 to 10 hours, then remove and rinse them thoroughly to eliminate the lime odor.
• Marinate the kumquats with yellow sugar, using 1 kg of sugar for 1 kg of kumquats. Wait until the sugar is almost dissolved, then put the kumquats in a non-stick pan on the stove to cook.
• Initially, cook the kumquat jam on high heat, then reduce to medium heat after 5 minutes. When the kumquats boil, occasionally stir gently with a spoon.
• When the kumquat peel turns yellow, and the kumquat juice rises to the top, add 2 teaspoons of white salt and gently stir.
• When the jam thickens, almost dries out, stir evenly, and then turn off the heat.
• Transfer the kumquats to a tray and place them in the sun to dry or bake in the oven at the lowest temperature for about 1 hour.
• The finished kumquat jam is soft, sweet, fragrant, and delightful.
  

* Ingredients:

• 1 kg green papaya (choose moderately ripe papaya, not too young or too old)
• Quicklime
• Salt
• Lime juice
• 600g White sugar
• Vani (Vanilla extract)

* Instructions:

• Peel and julienne the papaya.
• Add a little salt and lime juice to quicklime water. Soak the papaya for about 2-3 hours.
• Remove the papaya and rinse thoroughly with cold water.
• Boil a pot of water, add the papaya, and blanch for 5 minutes to remove the lime odor.
• Remove the papaya, rinse with cold water, and drain.
• Marinate the papaya with sugar until the sugar dissolves, then add vanilla extract.
• Cook the jam in a non-stick pan. When the sugar dries and adheres to the papaya, turn off the heat, let it cool, and store in a jar.
  

Ingredients:

• 700 grams of apples
• 250 grams of granulated sugar
• 15 ml lemon juice
• A bit of rice flour

Instructions:

• Step 1: Peel and cut apples into 4 - 5 pieces.
• Step 2: Mix apples, sugar, and lemon juice evenly, then let it soak for about 8 - 10 hours for the apples to absorb the sugar.
• Step 3: Put the apples in a pan until they turn golden, then take them out to air dry or put them in a dryer for 6 - 8 hours before storing in a bag or jar.
• Step 4: Estimate an amount of rice flour sufficient for roasting and let it cool. Then, shake the flour evenly until the apple pieces fall off without sticking.

* Nguyên liệu:

• Vỏ cam vàng 500g (cam sành, cam ngọt...)
• Đường 300g
• Mật ong 150g
• Muối 2 thìa cà phê đầy

*
* Cách làm:

• Cam rửa sạch, tách vỏ ra riêng. Dùng dao thái phần vỏ cam thành những miếng dài có bề ngang dày khoảng 1cm.
• Cho phần vỏ cam đã thái vào nồi, đổ ngập nước rồi bắc lên bếp và đun sôi khoảng 2 – 5 phút sau đó chắt bỏ nước (chú ý luộc vỏ cam lặp đi lặp lại khoảng 2 -3 lần cho khỏi the).
• Sau khi luộc xong đem vỏ cam ngâm với nước muối loãng khoảng 8 – 10 tiếng, rồi vớt vỏ cam ra rửa vài lần với nước lạnh. Cho vỏ cam vào nồi rồi thêm đường và mật ong vào.
• Đậy nắp kín rồi xóc đều để vỏ cam, đường và mật ong trộn đều. Ngâm cho đến khi đường tan hoàn toàn.
• Đặt nồi vỏ cam ướp lên bếp, đun nhỏ lửa và cầm đũa đảo nhẹ cho tới khi đường cạn và sền sệt lại còn vỏ cam chuyển sang màu vàng óng thì tắt bếp.
• Vớt vỏ cam ra và xếp lên giá của lò nướng, bên dưới đặt khay để hứng nước đường chảy ra từ vỏ cam rồi cho vào lò sấy khoảng 15 – 20 phút. Nếu không có lò nướng thì các bạn có thể hong mứt ngoài trời hoặc cho vào tủ lạnh để mứt được khô.
• Sau khi mứt vỏ cam đã khô và se lại thì các bạn đem miếng mứt lăn qua một lượt đường kính là bạn đã có món mứt vỏ cam thơm ngon mà lạ miệng rồi đấy.
• Bảo quản bằng cách cho mứt vỏ cam vào lọ thủy tinh rồi đậy kín.

* Yêu cầu: Mứt vỏ cam dẻo thơm, mềm, dễ ăn.

Ingredients:

• Ripe beefsteak tomatoes
• Sugar
• Limewater

Instructions:

• Step 1: Wash the tomatoes and peel them.
• Step 2: Use a knife to cut into 2 halves, then soak them in limewater overnight.
• Step 3: Drain the tomatoes and gently squeeze to remove the seeds, then continue soaking in limewater.
• Step 4: When the tomatoes feel firmer, drain and rinse them with water, then mix the tomatoes evenly with sugar in a 1:1 ratio.
• Step 5: Put the sugar-soaked tomatoes in a hot pan over medium heat.
  Step 6: Stir gently until the sugar crystallizes on the tomatoes, then turn off the heat and let it cool.

Ingredients:

• 1/2 kg cluster figs
• 250 grams sugar
• 1 piece of ginger
• 1 tablespoon chili

Instructions:

• Step 1: Clean the cluster figs, press gently to soften, then rinse with salt water. Press lightly again for tenderness and rinse 2-3 times with cold water to reduce acidity, then drain.
• Step 2: Mix sugar evenly with cluster figs and let it sit for 3-4 hours for the sugar to penetrate the cluster figs.
• Step 3: Put the cluster figs on a pan and stir until the sugar dissolves, then turn off the heat.
• Step 4: Add ginger and chili, stir until the cluster figs turn orange and crystallize, then turn off the heat.
• Step 5: Let it cool, then transfer to a glass jar for later use.

Ingredients:

• 1kg ripe tamarind (choose plump, green, firm tamarinds with gray skin)
• 800g white sugar
• Salt

Instructions:

• Step 1: Prepare the ingredients: Soak the tamarinds in warm water with a little salt for 1 hour. After removing the skin, soak the tamarinds in diluted salt water for 3 days. After 3 days, remove the tamarinds, use a knife to slit them lengthwise, remove the seeds, and continue soaking them in clean water for 1 day to reduce the saltiness.
• Step 2: Preserve the tamarinds: To preserve the tamarinds, first, make sugar syrup by stirring sugar in a small fire until the sugar dissolves, making sure the sugar water covers 2/3 of the tamarinds. Put the tamarinds into the sugar water, continue stirring evenly over medium heat, avoiding large flames to prevent burning the sugar layer. After 5-6 minutes, when the tamarinds absorb the sugar, remove them onto a tray.
• Step 3: Sun-dry and store the preserve: Sun-dry the tamarinds on the tray, this step helps the sugar water condense deeply into the tamarinds. In the evening, put the tamarinds back into the preserved sugar water and sun-dry again the next day. Repeat the process for 2-3 days until the tamarinds are firm, fully saturated with sugar. Simply sun-dry them to drain excess sugar water and wrap the preserve tightly.

Ingredients:

• Green bananas
• Lime juice
• Salt
• Water
• Sugar

Instructions:

• Step 1: Peel and slice the bananas into medium pieces, then soak them in saltwater and lime juice prepared in advance for 1 hour.
• Step 2: Remove the bananas and rinse them with water, then let them drain.
• Step 3: Fry the bananas in hot oil over medium heat until they become crispy and golden, then remove them onto absorbent paper.
• Step 4: Use another pan, add sugar and a little water, and heat gently until the sugar dissolves.
• Step 5: Then, add the fried bananas and gently stir until the sugar water thickens and crystallizes around the banana pieces. Turn off the heat and let it cool.