When making jam, the key is to have a clean, oil-free pot, but the most important thing is controlling the heat. A small pot of jam requires more precise heat control than a large one, and here we're using an open flame, so we must be meticulous. Otherwise, any burnt smell means the whole pot of jam is ruined.
Bang.
From next door came the sound of a pot hitting the ground amid exclamations and angry voices. The Emcee's voice quickly echoed, asking if contestant number two, who had spilled the jam, could start over.
Soon after, the burnt smell wafted in, leaving us to wonder whose jam got scorched.
Cheng Su thought to herself quietly, at least four contestants will be outperformed, and she needed to remain calm.
Don't rush, don't rush, absolutely don't rush.
Cheng Su took a deep breath, poured the softened and juice-soaked fruit into the pot, added a specific ratio of water and rock sugar, and then gradually turned the heat up to bring it to a boil.
