Homemade healthy strawberry sauce

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I don't feel so sweet, I can't eat any more. It's about next season

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Strawberry goes, cut into small pieces

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Sliced strawberries in the basin, a little salt in the water for five minutes, removing the dirty stuff

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Boiled strawberries dry, spare

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Strawberries of the asphalt are put in the pot, and it's best not to get dark with an iron pan

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An hour later, we found the strawberries, and the water broke

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Put the pot on the stove and light the fire

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You have to keep mixing it in the process

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In about 40 minutes, you'll be very sticky

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I'm hungry when I'm done, I'm hungry, I'm hungry, and I've been shopping for fresh toast and I've come back to solve it.

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I bought a lot of cute bottles on the Internet, and I'm glad I have a little bottle...

PS: 1. Be sure to choose fresh strawberries; do not use any that are rotten. 2. During the jam-making process, you can start with medium heat to speed things up, as time directly affects the color of the jam. The longer it cooks, the darker it gets. Once the jam starts to thicken, switch to low heat. You must stir constantly throughout the process, otherwise it will easily burn. Although it is a bit of hard work, we have to go all out for the sake of delicious food! 3. The amount of sugar depends on your family's taste and the sweetness of the strawberries. If you like it sweet, you can add more. 4. The jars used for the jam must be completely free of water and oil. This not only preserves the flavor of the jam but also allows it to keep a bit longer.