strawberry jam

1

Preparation ingredients: 3 kilograms of strawberries, 100 grams of maltose, 2 pieces of lemon juice, a lot of sugar, estimated to be several hundred grams

2

Wash and drain the strawberries, remove the stalks and cut into slices. Prepare a half lemon juice and maltose

3

I used about three kilograms of strawberries, but I didn't know how much sugar I put in it. It was estimated that it was more than two hundred grams. I covered them all over the strawberries, and later I added sugar again. Because maltose is also added when cooking, I am not afraid of being unsweet.

4

After leaving the strawberries for more than two hours, the water came out. You don't need to add any water, just put the pan directly on the stove and cook it

5

Stir fry with a shovel and bring to a boil over high heat.

6

After boiling, add lemon juice

7

Cook until it boils and bubbles, add the maltose. Almost two tablespoons, which is estimated to be more than 80 grams. No name either.

8

After turning the heat to a low heat and cooking for half an hour. It's not too thick yet, so keep stirring to prevent it from getting burnt.

9

Cook for an hour, start to thicken, collect the juice over medium heat and become thick!

10

Boil the bottle with boiling water and dry it in the oven at low temperature. Add strawberry jam while hot, cover, turn upside down and let cool!

11

delicious

How to handle the bottle: Wash the bottle, place it in a pan and boil it for a few minutes, take it out, place it in the oven and dry it at low temperature.
How to preserve strawberries: After the strawberry jam is removed from the heat, bottle it while it is hot, and then turn it upside down directly. After cooling, the bottle cap will naturally recess in! You can extend the storage time! (Because my bottle was too high, I omitted the step of bottling and steaming it in the pan.) Facts have proved that without steaming, the bottle cap can be recessed in, and it can also be vacuum)