homemade strawberry jam

1

Wash the strawberries, cut the large ones into 4-5 slices, cut the small ones into 2-3 slices, and juice with lemon for later use;(If you don't like the large flesh, you can cut it into very small dices.)

2

Add sugar, maltose and lemon juice.

3

Turn on high heat and cook until the strawberries come out of water. After boiling, change to low heat. Remember to scrape the bottom of the pot and stir from time to time to avoid clogging the pot.

4

Cook until the strawberry juice is thick and ready to serve.

5

Put it into a container, air until it is 70% hot, cover and seal, turn upside down until completely cool, and refrigerate in the refrigerator.

From 1 jin of strawberries, I produced about 350g of strawberry jam. You can adjust the quantities based on this ratio. Make it fresh as you eat it to ensure freshness. Tips: 1. I used a strawberry to sugar ratio of 4:1. The sweetness comes out just right this way; if you like it sweeter, you can change it to 3:1. 2. It is best to finish the strawberry jam within 1 week; this is healthier. 3. If you don't have maltose at home, you can just use white sugar; the texture is the same. 4. Wash the containers, and sterilize them by scalding with boiling water or boiling. 5. Maltose is only 1/3 as sweet as sugar, so I added 90g in the converted amount.