Sweet sour and sweet with strawberry sauce

1

Strawberry's going to clean it up and call it gravy sugar. Lemon's the rest of the cake for lemon crumbs. It's only lemon juice. Use it。

2

I like to cut into big pieces, so I can keep the granular sense of the fruit and make it shorter。

3

The white sugar that is ready (and ice sugar can also) is rinsed on strawberries for 30 minutes, which is equivalent to “killing water” to dehydrate strawberries, remember when they first made it, and ended up drying water for an hour。

4

Pickles time, we'll squeeze lemon juice, add lemon juice to the sour taste, and make strawberry sauce color red。

5

Strawberry pickles are made for 30 minutes. Strawberry juice is removed from the pot. Strawberry nuts are placed in a clean, oil-free pot to make small fires, and the bottoms of the pot are constantly mixed to prevent viscos. I'm not going to upload this video, so let's ignore it。

6

It's hard, it's hard, it's hard, it's hot, it's hot, it's hot。

7

All right, pack up. Seal up for two to three months。

8

When the glue is sticky, the meat is soft, and when it's hot, it's canned。

9

Twist while it's hot。

10

Tuck it down to cool. Because there's no addition, I add sugar by 20% strawberry weight. Some sugar loss is also consumed during the pickle process. So it tastes sour and sweet. It won't be as sweet as it was bought. A toast tomorrow, breakfast on bread, wow. Perfect。

There's no complicated process at all, and as for dessert and sugar volumes, if they can't be kept under seal or if they can't be opened, I'm going to eat them in a week. I'm going to use 750 grams of strawberries today, I'm going to make 280 milligrams of glass, just two bottles of jam. Recorded and shared, hoping to see the whole square later. Moreover, Hye accepted no questions. After all, the old saying is hard to say. Write to the young white classmates who need it. The king will present it to me. Thanks