Homemade strawberry jam

1

Clean up the strawberries and soak them with salt water for 20 minutes。

2

Strawberry goes to Tits, cut into small pieces and put in white sugar。

3

Squeeze the strawberries with your hands, so that the sugar and strawberries are fully mixed, so that they can remain in place for half an hour, so that the fruit glue can come out。

4

And pour the mixture of strawberries and sugar into the bread drums, without water, and put it on a baker。

5

Pick the jam function, start the program。

6

Clean up the lemon, cut half, squeeze the juice。

7

After 30 minutes of the procedure, lemonade is added to the bread drum; it is sufficient to continue to heat up and mix the jam in a sticky form。

8

Boil the bottle in boiling water for five minutes, disinfect it, and control the dry moisture。

9

Put strawberry sauce in the disinfected bottle while it's hot, so you can put a cap on it, seal it, and keep it in the freezer。

One, strawberry can be crushed with a small hand, without the need to stomp into a rose; two, strawberries have plenty of water without water; three, lemons should not be added too early to avoid cooking too long to damage acidity; four, if the bakery process is completed, the jam will not reach the right viscosity and will take time to continue cooking; and five, boiled jams can be kept for one month, but better finish in about two weeks