Detailed Steps for Strawberry Sauce

I.

(I) Ingredients?

Fresh strawberries 700G

Sugar 120G

Lemon 1/3

(ii) Method?

Wash the strawberries, remove the stems and drain, put them into a large and deep pot, pour in the sugar and leave it for 30 minutes

When the strawberries have water oozing out, put them on the fire and turn to medium-low heat and slowly simmer until they thicken, squeeze in the juice of 1/3 lemon and continue to simmer, stirring from time to time to prevent sticking to the pot, and simmering until they thicken

(3) Tips

1. Fresh fruits in season, such as mango, pineapple, strawberries, etc., are abundant in this season, and be careful not to have rotten ones. Simmer over medium-low heat until slightly thickened, stirring from time to time, so as not to paste the bottom;

2. Sugar used for simmering jam can be white granulated sugar, icing sugar, milk sugar, etc. Sugar should not be too little, because sugar is very important to the health of the body. Sugar can not be too little, because sugar for the high penetration of the fruit can stop the growth of bacteria, is a natural preservative.?

3. Simmering jam to enamel, stainless steel pot, copper pot is best. Aluminum pot can barely, the most inappropriate is the iron pot.?

4. Jam storage: because it is natural, so the storage date is limited; bottles of jam in glass bottles is the best. We usually buy jam bottles in the supermarket can be cleaned and saved after use, in order to do their own jam with; the glass bottle boiling water pot steamed or boiled for 10 minutes to sterilize thoroughly, or loaded into a little water into the microwave oven for 3 minutes, to be dry after the jam while hot into the cool into the refrigerator for storage. The sooner you consume it, the better, up to a month, and be sure to finish it within three to five days of opening it.

Two,

(a) main ingredients

strawberries 1500 grams 3 servings

(b) auxiliary ingredients

rose sugar 150 grams 250 grams of water

(c) steps

strawberries cleaned, put into a stainless steel pot, rushed into the 250 grams of water, boiled over high heat

higher fire boil after the transfer of Small fire, add rock sugar, stir properly

Cook on low fire for about 30 minutes, the soup began to thicken

Feel that the soup becomes thick when you start, use a wooden spatula to keep stirring while simmering until very thick

While still hot, put it into a clean, waterless and oil-free sealed container can be?

Three,

(I) Ingredients?

Fresh strawberries 300g

Sugar 180g

Lemon juice 20g

(2)Method?

Wash and dry the strawberries and cut them with a knife. Cut small strawberries in half, and large strawberries in quarters

Add sugar to the strawberries and make homemade strawberry jam Step 2

Mix well with chopsticks to coat the strawberries with the sugar. Cover with plastic wrap and refrigerate for 3 hours or more (24 hours if possible)

After refrigerating, the water will seep out of the strawberries, so you can move on to the next step

Put the strawberries, along with the seeping water, into a saucepan and sauté over high heat (an enameled or stainless-steel saucepan can be used, do not use an iron skillet)

Steam the strawberries constantly until they are soft, then slowly simmer over medium heat to dry them out. In order to make a good jam oh. If the marinade time can reach 24 hours, the result will be better, if you can not wait, three hours is also OK.

2, because the strawberries if fried too long, the color will be black, so try to use a wide mouth of the frying pan, so that the moisture can be faster evaporation, rather than using a narrow mouth of the milk pot pots and other pots and pans.

3. Strawberry jam is rich in sugar and has a long shelf life. As long as the strawberry container is clean and airtight, it will keep in the refrigerator for months.

4. Lemon juice helps to extract the pectin and make it effective, so add a little lemon juice to the recipe, either from freshly squeezed lemons or from commercially available lemon juice concentrate.

5. Boil the jam in boiling water and let it dry naturally beforehand, so that it will last longer.

6, If you reduce the sugar in the recipe, it will also reduce the shelf life of the jam.