strawberry jam
By TyreekRunte
The strawberry jam I made was super delicious, with a lot of pulp ~~~~~ After finishing it, I gave it to my girlfriend a large bottle, and then told me that she and her husband ate all the large bottle of jam in two days. Hehe, a sense of accomplishment. Strawberries in winter are more delicious than summer ones. They are sweet, soft and soft, and have a raw taste. When the winter strawberries are almost out, you can buy a batch and freeze them without washing them. Whenever you want to eat them, you can take them out, defrost them and cook them again. The taste is just as good ~~~~~ What I made this time is the frozen strawberries I took out of the refrigerator. They are delicious ~~~~~
Recipe Recommendations
- strawberry 580 grams
- fine sugar 340 grams
- lemon juice 40 grams
Steps for strawberry jam
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First of all, prepare clean glass bottles. It is recommended to use small ones that are easy to eat and will not be easy to break. The pudding bottle feels the best to use. Blanch the bottle with boiling water several times and dry it for later use;1) Wash the strawberries, and remove the stalks and cut them into four petals;
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2) Put all the cut strawberries into a clean large crisper, preferably glass;
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3) Sprinkle fine sugar evenly on the strawberries and spread it on a layer;
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4) Mix well with clean chopsticks;
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5) Put the strawberries in the refrigerator, marinate and refrigerate for at least one hour;
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6) Prepare 40 grams of lemon juice, and juice it yourself with fresh lemons, but I find it troublesome to use this lemon juice concentrate;
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7) Prepare a clean non-stick pan and take out the pickled strawberries;
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8) Pour into a nonstick pan and add the marinated strawberry juice;
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9) Cook it over medium heat first;
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10) Stir constantly with a wooden shovel while cooking;
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11) Wait until the strawberries in the pan are boiled until they boil and turn to low heat;
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12) Pour in lemon juice at this time;
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13) Keep cooking on low heat;
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14) Keep stirring during this period;
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15) During the process of boiling strawberry jam, the strawberry juice in the pan should always have the light color of this powder. Be careful not to boil the sugar into a dark color;
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16) Slowly simmer on low heat until the strawberry jam in the pan is thick and there appear to be no obvious strawberry petals;
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17) Turn off the heat, dry the strawberry jam for a while, and you can serve;
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18) Put it into a clean glass bottle while it is hot, cover it, and store it in the refrigerator when the bottle is not too hot.strawberry jam Make Tips
1) Make sure to put lemon juice, more than mine will do;2) Make sure to stir constantly during the entire boiling process, otherwise it will stick to the pan;3) Don't use an iron pot, it is best to use this non-stick pan to make it, otherwise the sugar powder will be high and it will easily paste the pan, and the color will not be beautiful when it is made;4) It is best to use glass containers, which will last longer.