Method for manufacturing jam using fruits of Acanthopanax senticosus

A method for manufacturing jam using Acanthopanax senticosus fruits, comprising:

• a washing and drying process, wherein a plurality of Acanthopanax senticosus fruits are washed and dried;
• an adding process, wherein the Acanthopanax senticosus fruits are mashed, added with 30-50 parts by weight of sugar relative to 100 parts by weight of the Acanthopanax senticosus fruits, and mixed thereafter;
• a sealing process, wherein the Acanthopanax senticosus fruits with the added sugar are put into a container, and a mouth of the container is covered with a cloth or Hanji and sealed with a rubber band;
• a fermentation process, wherein the container is stored in a fermentation room set at 25-27° C. for 3 months to 5 months to ferment the Acanthopanax senticosus fruits and the container is opened a plurality of times to stir the mixture of the Acanthopanax senticosus fruits and sugar so that oxygen can be supplied into the container and gas is released from the container;
• a ripening process, wherein the container is stored in a ripening room set at 13-16° C. for 3 months to 5 months to ripen the Acanthopanax senticosus fruits;
• a process of obtaining a flesh extract of the Acanthopanax senticosus, wherein the fermented and ripened Acanthopanax senticosus fruits are heated, added with 50-150 parts by weight of mineral water relative to 100 parts by weight of the Acanthopanax senticosus fruits, seeds and skins of the Acanthopanax senticosus are separated from the fermented and ripened Acanthopanax senticosus fruits using a sieve to sieve out a flesh extract, and the sieved flesh extract is compressed a plurality of times using the sieve to obtain the final flesh extract of the Acanthopanax senticosus;
• a process of boiling down the final flesh extract of the Acanthopanax senticosus, wherein a heat is applied to the final flesh extract of the Acanthopanax senticosus and the final flesh extract of the Acanthopanax senticosus is boiled down while stirring, and 5-15 parts by weight of sugar relative to 100 parts by weight of the final flesh extract of the Acanthopanax senticosus is added thereto;
• a process of steaming, wherein the heat applied to the final flesh extract is reduced and 0.05-0.1 parts by weight of salt relative to 100 parts by weight of the boiled-down final flesh extract of the Acanthopanax senticosus is added while stifling;
• a vacuum packing process, wherein the steamed flesh extract of the Acanthopanax senticosus is put into a glass jar and boiled in a water bath with a lid of the glass jar tightly sealed and cooled to vacuum seal the inside of the glass jar;
• and
• a final ripening process, wherein the glass jar is stored in a shaded ripening room set at 13-16° C. for a period of 7-15 days to ripen the steamed flesh extract of the Acanthopanax senticosus.