Cold fruit preserves made with bayberry
Wang Henian
During the Southern and Northern Dynasties, the production technology of cold fruit preserves also began to be mastered by people, and the method of preserving bayberry introduced by the Qi Min Zhi Shu quoted in the Food Classic is actually an early product of the cold fruit candied fruit:
Choose a stone for the intact one and marinate it with one liter of salt. Salt into the flesh of the bayberry, oozing with the juice, exposed to the sun and dried. Take two pounds of bark, boil the juice and soak the arbutus that has been treated above, without adding honey. In this way, the effect of plum color can be achieved as before, and it can be stored for several years without being bad.
Judging from the wording of "no honey stains", this is only a kind of marinade with stalk juice, and there is also a kind of honey-stained arbutus.