Homemade strawberry jam

1

Strawberry washes and then goes to the pits, cut into small pieces with knives and placed in sealed glass tanks

2

Spill appropriate fine sugar on strawberries

3

(a) Closely sealed lids, shaking the seals up and down, so that the sugar is evenly attached to strawberries and then placed in the freezer overnight

4

After the freeze, the water in the strawberries will seep out, so that the next step can continue

5

Put the strawberries in the pot with the permeable water, and then the fire is turned into fire. (Can be used for a stale or stainless steel pot, no iron pot)

6

(b) Scrambling until the strawberries become soft and then dry slowly with the middle fire

7

When it's in a thick state, turn off the fire, add lemonade, and mix it evenly, and the jam is done

8

Load the jam in a clean container and seal it in the fridge。

1. Strawberries need to be cut first and marinated with sugar until they release their moisture before cooking to make good jam. If the marinating time can reach 24 hours, the effect will be better, but if you can't wait, three hours is also okay. 2. Because strawberries will turn black if cooked for too long, try to use a wide-mouthed large pot when cooking so that moisture can evaporate faster, rather than a narrow-mouthed pot like a milk pan. 3. Strawberry jam is rich in sugar and has a long shelf life. As long as the container holding the strawberries is clean and sealed, it can be kept in the refrigerator for up to several months. Containers for the jam should be boiled in boiling water beforehand and air-dried naturally. Reducing the sugar in the recipe will also reduce the shelf life of the jam. 4. Lemon juice helps with the extraction and effectiveness of pectin, so add a little lemon juice to the recipe. You can use freshly squeezed juice from a fresh lemon or commercially available concentrated lemon juice. 5. If you like a smooth texture for the jam, you can let it cool after cooking and then blend it with a food processor. I like the texture with fruit pulp, so I didn't do this. 6. How to properly wash strawberries: First, rinse continuously with tap water; running water prevents pesticides from soaking into the fruit. After washing, soak them in light salt water or rice water for 5 minutes to remove harmful microorganisms and pesticide residues on the surface. Additionally, when washing strawberries, be absolutely sure not to remove the green hulls. If strawberries without hulls are soaked in water, residual pesticides will enter the fruit with the water, causing more serious contamination. Do not soak strawberries in detergents like dish soap either; these substances are difficult to clean off completely and easily remain in the fruit, causing secondary contamination.