strawberry jam

1

Wash fresh strawberries and dry them for later use.

2

Go to the pedicel and cut into small pieces. (If you like large grains, you can cut them in half, and if you like delicate grains, use a blender to beat them into pieces.)

3

Place strawberries and sugar in a pan and leave for a few hours. (I left the strawberries for 24 hours to make more juice.)

4

Use a clean water-free spoon to stir the sugar and strawberries evenly.

5

The strawberries that had been left for 24 hours produced a lot of juice, which was enough to keep the jam cooked for a long time.

6

Transfer the juice to the heat after it seeps out, cook over medium heat for about 7 to 8 minutes, skimming off the foam.

7

Cook until the juice has darkened and the juice has been reduced to half, add lemon juice.

8

Add lemon juice and continue to cook for about 20 minutes until the jam thickens. (Use a low heat at this time, otherwise it will easily burn the pan.) Put the cooked jam into a disinfected container while it is hot, cover the container, upside down, let cool, and the bottle mouth faces up.

Attention should be paid to making jam: 1. It is best to use fresh and intact fruits to make jam. They can be ripe fruits but never use fruits that have deteriorated and have a little rotten. 2. Generally, jam is made in the ratio of one part of pulp to half of sugar. The amount of sugar can be increased or decreased appropriately. Sugar can make jam thick, and sugar is a good preservative. Using too little sugar will shorten the shelf life. 3. Sugar can also be replaced with the same amount of maltose. It is recommended that when making slightly hard pulp jams such as pineapple, add appropriate amount of maltose to taste better. 4. The sugar used for jam is relatively arbitrary. Soft white sugar, granulated sugar or rock sugar are all very good. You can choose according to your preferences. Lemon juice not only increases the sourness, but also increases the aroma and has a bactericidal effect, so it is best to put them all, but if it is a particularly sour fruit, you can put less. 5. Many fruits have a lot of water, so you don't need to add extra water when boiling jam. For strawberries, oranges, etc., fruits with little water such as apples, pears, etc., you can add a small amount of water to boil together. 6. The container for holding jam is best made of glass, and it must be boiled with boiling water for 5-10 minutes in advance, disinfected and dried before being used. Do not use a towel to wipe it, as it will easily be stained with fine cotton wool. The spoon you use every time you eat should also be clean, so that it will last for 3-6 months. 7. Put the prepared jam into a container while hot, close the lid tightly, place it upside down, let it dry until room temperature, and the bottle mouth faces up (this prevents air from entering and vacuum the bottle). 8. It takes one day after the jam is out of the pot for the pectin in the fruit to gel and turn into jam, which is why the texture of the jam becomes thicker after being placed;9. It is best to use acid-resistant stainless steel, copper pot, etc., fruits with more acid content such as blueberries and hawthorn cannot be cooked in an iron pan or aluminum pot. Pay attention to constant stirring while cooking, and it is best to use a wooden spoon. The cooking time should be adjusted according to the heat and volume. 10. If you like grainy ones, you can cut them into slices, like blueberries whole, strawberries. If you like puree, you can use a blender to make it into puree. It is best to make it into puree soon after cooking. If you make it into puree at the beginning, there will be a lot of foam.