Strawberry 1500g lemon 1 rock sugar 1000g

Practice steps

1. soak strawberries in water 15 minutes, and then clean them.

2. Remove strawberry stalks and use kitchen paper towels to absorb water.

3. Cut off part of the strawberry head and cut the rest into small pieces.

4. Juice a lemon, about 50 grams.

5. Then pickle the strawberries. Find a big bowl and spread a layer of strawberries on the bottom first.

6. spread a layer of rock sugar.

7, so repeatedly, the last layer should be covered with strawberries.

8. Pour the lemon juice in and try not to pour it in one place.

9. Seal it tightly with plastic wrap and put it in the refrigerator for one night.

10, take out the pickled strawberries the next day. At this time, you can see that most of the rock sugar has melted and the strawberry liquid is out of water.

1 1. Pour strawberries into a thick-bottomed milk pot and heat them over medium heat.

12. After the water is boiled, you will find a layer of foam on the surface. Use a filter to remove them.

13. At this time, we can sterilize the bottle first. After cleaning the bottle quickly, put it upside down on the baking net and bake it in the oven 1 10℃ 15 minutes.

After cooking for about 14 minutes, the strawberries began to become very soft.

15. Dip the strawberry juice with a spatula, and you can leave a mark after your hand is crossed. At this time, it can be changed to a small fire.

16, simmer for about 30 minutes until the strawberry jam thickens.

17. Scoop a little out with a spoon, as shown in the figure.

18, put the jam in the bottle and it will be full in 8 minutes.

19, tighten the cover and let it cool.

20. You can let it cool until the next day and then put it in the refrigerator.

2 1, super delicious strawberry jam, perfect with bread.