Store strawberry jam in strawberry season

Store strawberry jam in strawberry season

Introduction:

"The strawberry jam made by ourselves is very delicious, with lots of pulp ~ ~ ~ ~ ~ after finishing, she gave her friend a big bottle of jam, and then told me that she and her husband ate it up in two days, haha, with a sense of accomplishment. Strawberries in winter are more delicious than those in summer. They are sweet and soft, and the wood has an astringent taste. When the strawberries are almost gone, you can buy a batch of strawberries and freeze them without washing. When you want to eat, you can take them out to thaw and then make them. They taste the same good ~ ~ ~ ~ ~ ~ what I made this time is the frozen strawberries from the refrigerator. They are delicious

Production steps:

Step 1: first, prepare a clean glass bottle. It is recommended to use a small one to eat, which is convenient and not easy to break. The pudding bottle is the best one to use. First, scald the bottle with boiling water several times and dry it for standby. 1) clean the strawberries, remove the pedicels and cut them into four pieces;

Step 2: 2) put all the cut strawberries together in a clean large fresh-keeping box, preferably glass;

Step 3: 3) sprinkle the sugar evenly on the strawberries and spread it on a flat layer;

Step 4: 4) mix well with clean chopsticks;

Step 5: 5) put the strawberries into the refrigerator to marinate and refrigerate for at least one hour;

Step 6: 6) prepare 40 grams of lemon juice and squeeze it with fresh lemon, but I don't like to use this kind of lemon juice concentrate;

Step 7: 7) prepare a clean non stick pot and take out the pickled strawberries;

Step 8: put the strawberry into the pot and keep it from sticking;

Step 9: 9) boil with medium heat first;

Step 10: 10) keep stirring with wooden spatula while cooking;

Step 11: 11) wait until the strawberries in the pot are boiling and turn to low heat;

Step 12: 12) pour in the lemon juice;

Step 13: 13) keep the heat low all the time;

Step 14: 14) keep stirring all the time;

Step 15: 15) in the process of cooking strawberry jam, the sugar juice in the pot is always the light color of the powder, so be careful not to boil the sugar into dark color;

Step 16: 16) cook slowly over low heat until the strawberry jam in the pot is thick and there is no obvious strawberry petal;

Step 17: 17) turn off the heat and let the strawberry jam dry a little, then you can get out of the pot;

Step 18: 18) put it into a clean glass bottle while it's hot, cover it and keep it in the refrigerator when it's not hot.

Materials required:

Strawberry: 580g

Fine granulated sugar: 340g

Lemon juice: 40g

Note: 1) lemon juice must be put, more than me; 2) the whole boiling process must keep stirring, otherwise it will stick to the pot; 3) don't use iron pot, it's better to use this non stick pot, otherwise the sugar powder is high, it's easy to paste the pot, and the color won't be bright; 4) the container is best made of glass, and the storage time will be longer.

Production difficulty: ordinary

Technology: Sauce

Production time: one hour

Taste: Fruity