strawberry jam

1

Wash the strawberries, bubble in light salt water, wash and drain.

2

Remove the stalks of strawberries, remove the rotten parts, and cut into small pieces. I am lazy and like to eat jam with large pieces of pulp, so I cut one into four portions.

3

Mix appropriate amount of white grass jelly powder (sold in supermarkets, white grass jelly powder) with cold water for later use.

4

Pour water in the pan, add strawberries after the water boils. Cook the strawberries until soft, add white sugar, stirring from time to time.

5

Continue to cook until frothy and thickened, add the prepared grass jelly water, stir constantly, until the soup thickens, cool it out of the pan, put it in the refrigerator, and eat it again the next day ~.

1. Keep the prepared strawberry jam overnight and eat it will be sweeter. If you eat it right away, the sugar hasn't been fully absorbed into the strawberry pulp. 2. Don't use too much water when cooking strawberries. The strawberries will come out again during the cooking process. It doesn't matter if there is too much water. The treatment methods can be as follows: 1. Add white sugar and boil it, scoop out the excess water and drink it as juice. 2. Add white grass jelly and boil it, scoop out the excess water, add some milk (then add grass jelly water as appropriate), and place it in the refrigerator to get strawberry milk jelly