Strawberry jam

1

Strawberries wash away water, cut into four pieces (depending on the size of strawberries)

2

Add fine sugar, mix it with chopsticks, so that the strawberries are even with sugar

3

Cover the lid or wrap the film into the fridge for 24 hours

4

Take out the frozen strawberries, and they're leaking

5

Put the strawberries in the pot with the water leaking

6

Scrambled to strawberries and softened the fire

7

Turn off the fire when it's boiled to the point where the lemon juice is even

1: Do not use an iron pot when cooking; both enamel pots and stainless steel pots can be used. 2: If strawberries are cooked for too long, they will darken. Therefore, try to use a wide-mouthed large pot to allow moisture to evaporate faster, rather than using narrow pots like milk pans. 3: Strawberry jam is high in sugar; reducing the amount of sugar will shorten the shelf life of the jam. 4: Lemon juice helps extract and activate pectin, so a small amount is added to the recipe. However, do not add too much, as excessive lemon juice will overpower the fresh flavor of the strawberries. You can use freshly squeezed lemon juice or concentrated lemon juice. 5: The containers for the jam must be clean and dry to ensure the jam keeps longer.