Strawberry jam
By VicentaLakin
A few days ago, a small bottle of strawberry jam was tried and tanned into the circle of friends, and immediately a friend of a “supplied for a bottle” began to do more. After doing it, it's easy to smell the scent, but it's purer than the opener. It's mostly not added. Eat it
Recipe Recommendations
- strawberry 500 grams
- lemon juice 25 grams
- white granulated sugar 130 grams
- sweet and sour
- cook
- three-quarters of an hour
- simple
Steps for Strawberry jam
1
Strawberry washes several times and bubbles with salt water for 10 minutes。
2
Change water, wash it with a proper amount of flour or flour, and wash it with liquid water。
3
Add sugar pickle, pickle for two hours or more, and I put it in the fridge for half a day。
4
Strawberries come out with a lot of water when they're made。
5
The pickled strawberries fall into the pan and start cooking (which can also be used in stainless steel pots, etc., but not iron pots), leaving the fumes behind。
6
It'll be a few minutes before it pours into lemon juice。
7
If you're hotter, you're gonna have to mix up the pan, and you're gonna be able to crush the meat。
8
It's only when it's dense enough to feel more glue, and it can be determined by its own preferences. When the heat pours into a bottle that has been boiled with open water and is completely dry (the cap is also burned with open water)。
9
Add a coat of tin paper to the lid and put it in the cold. Refrigeration in the fridge, with clean spoons. I haven't tried for too long. If the equipment is disinfected, 10 to 15 days won't matter. Some of the other Internet friends say they can put it up for a month