Strawberry sauce
By VicentaLakin
Strawberries are the time fruits that are on the market from December to April of the following year. They are suitable for jam and are small, acidy strawberries that are on the market in the spring. It's the color of the red tan is the tone of jam forever. So when you're buying strawberries, you have to be careful with the red little strawberries。
Recipe Recommendations
- strawberry 450 grams
- fine sugar 180 grams
- lemon juice 1 large spoon
Steps for Strawberry sauce
1
Wash the strawberries, dry the water, cut the twigs, split the large strawberries into four, and maintain the whole of the small ones。
2
Strawberries are placed in the bowl, fine sugar is added, they are evenly mixed, they are covered with film, and they are placed in a freezer for more than three hours。
3
Separate the pickled strawberries from sugar water。
4
The juice boils out a viscous feeling in the middle fire。
5
Add fruit and lemon juice, and light mix it with a boil。
6
While you're working on the sauce, you'll leave the foam behind。
7
The fruit swells because of its syrup, and it's so thick that it's out of fire。
8
When the heat is in a glass vessel which has been disinfected with boiling water, the bottle is lightened for a few minutes, inverted for 30 minutes, and then put in. It's completely cooled and placed in a freezer。Strawberry sauce Make Tips
With regard to the preservation of jams, the amount of sugar suitable for preservation is 40% of strawberry fruit. 1. Packagings containing jam shall be free of oil and water and shall be free of smell. (Can be disinfected or boiled through containers with open water, drying) 2 or some lemon juice can be used when the jam is made. (No fresh lemons can be replaced by lemons) 3 If the jam is bottled with a bottle, the bottle is emptied several times so that there is no bubble gap between the jam. 4. Eat with a spoon without oil or water。