Homemade strawberry jam

Homemade strawberry jam

Introduction:

Production steps:

Step 1: clean and dry the strawberries and cut them with a knife. The small strawberry is cut in half, and the big one is cut in four.

Step 2: add sugar to strawberries.

Step 3: mix well with chopsticks to make sugar adhere to strawberry evenly. Cover with plastic film and refrigerate for more than 3 hours (refrigerate for 24 hours if possible).

Step 4: after cold storage, the moisture in the strawberry will seep out. At this time, you can go on to the next step.

Step 5: put the strawberries together with the oozing water into the pot and stir fry them over high heat (enamel pot or stainless steel pot can be used instead of iron pot).

Step 6: stir fry until the strawberries are soft, then slowly dry over medium heat.

Step 7: when stir fry until thick, turn off the heat, add lemon juice, stir well, and the jam is ready.

Step 8: put the jam into a clean container, seal it and store it in the refrigerator.

Materials required:

Strawberry: 500g

Sugar: 150g

Lemon juice: 30g

Note: jam bottles need to be disinfected with boiling water in advance, and there is no oil or water. Use a clean water free spoon when eating. Try to use stainless steel pot or enamel pot instead of iron pot to boil jam. The lemon juice can adjust the sour and sweet taste, increase the aroma, promote the release of pectin, and play the role of sterilization

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet