Put the pedicled head of fresh strawberry under the tap, and rinse it with the coarse water of chopsticks to remove the dust and dirt attached to the strawberry.

Cut off the strawberry stalks.

Pour in sugar, the amount of sugar is about a quarter of that of strawberries, and let it stand for half an hour before making strawberry jam.

After half an hour of pickling, the moisture of strawberries is released, which is convenient to cook and not easy to burn. Start cooking strawberry jam slowly over low heat.

When making strawberry jam, cut a lemon and squeeze out the lemon juice for later use.

Peel the apple, and then grind a quarter of the apple into apple puree with a mud mill. When the strawberry jam is boiled until the water is slightly dry, you can add the apple puree and cook it together. Apple puree is added to make the pectin of apple shape the shape of strawberry jam, which will be more solid with jam.

When apple puree strawberry jam is cooked, lemon juice can be added to flavor it, so that the acidity of lemon can increase the aroma of strawberry jam.

Clean the glass bottle, put it upside down in a traditional rice cooker, and immediately bottle the cooked strawberry jam without adding water for sterilization, and put it upside down to keep the vacuum in the bottle. This method can keep the jam unopened for one year, but please remember to put it in the refrigerator as soon as it is opened.

Simply spreading strawberry jam on toast is a delicious afternoon tea.