Strawberry jam
By VicentaLakin
The formula, which is based on French jam queen Christine Ferber, is actually simple and, in fact, less powerful than traditional cooking. Strawberries release natural fruit glue with sugar pickles that saves cooking time and allows for greater preservation of the best color and flavor. It's rich and colorful. When filtering the syrup and cooking, you can see the legendary feeling of "like wine." Strawberry blocks are translucent and radiant as rubies. Taste it directly, with fresh, natural strawberry sour in the thick sweetness of the glitter, and it's strong and not tired。
Recipe Recommendations
- fresh strawberries 500 grams
- water 50 grams
- white granulated sugar 450 grams
- lemon 1/4 of
- sweetening
- cook
- half an hour
- simple
Steps for Strawberry jam
1
One quarter of lemon juice for fresh materials, sugar for white or vinegar, sugar for malt sugar
2
On [first day] Strawberries are not immersed in water for 15 minutes, so that most pesticides can dissolve with water. The salt water was then replaced and the strawberry leaves were removed for five minutes. We'll do it with cold water. No hand rubs, no detergents. Dry the surface of the surface with additional moisture and remove the infarction and net weight of 500 grams. Cut two petals with a knife, and a bigger strawberry cut four
3
50 grams of water mixed in the bowl, 450 grams of sugar, one quarter of lemonade
4
Sliced strawberries are fully immersed in mixing. I'll put a film or a cap on the bowl, soak it in the shade for one night
5
The next day, the impregnated strawberries and the sugar juice will all be poured into the deep pan, boiled to a microroll and gently mixed
6
When boiled, it fell back into the bowl, covered with film or cover, and immersed in the shade for one night。
7
Scanning strawberries with syrup
8
It boils the syrup and poachs it with stainless steel spoons. Condensed the syrup and reached 105°C (i.e. a few minutes after boiling)
9
After 105 degrees, add strawberry。
10
And boil again, and take away the foam. And then it boils for about five minutes, with a light mix。
11
Strawberries can be sugar-stained and translucent. Put a few drops of jam on a cold plate to check the density: the jam should be slightly glued and not easily mobile。
12
When the density is reached, the jam pot is removed from the fire. Fill the cans and cover them immediately. Once completely cooled, it was stored in the fridge。
13
Vegetables with jam should have been disinfected with high temperatures. It is recommended that glass vessels with metal bottle caps be added as soon as they are poured into the hot jam, and that the caps be automatically tightened when cooled, which would be more conducive to long-term preservation. The resin-processed metallic caps are more acrylic