Rinse the strawberries and drain them, then remove the tips and cut them into appropriate sizes. (cut in half sliced or chopped with personal preference can be) into the pot, add rock sugar. Water malt. Mix with lemon juice and marinate until the next day. (Marinate for a few minutes or ㄧ two hours and cook immediately. It's easy for you! The advantage of marinating overnight is that once the strawberries are completely softened, the syrup blends more completely, giving it a better flavor and shortening the cooking time.)

Put the macerated strawberries and sugar water into a pot and bring to a boil. (★Avoid high heat.... The middle of the process need to stir the jam from time to time.... If there is any foam, you need to remove it and cook it until the jam is properly thickened. Add strawberry liqueur at the end and mix well. (Strawberry wine can add timeless flavor to the jam, but if you don't have it...) If you don't have it, you can leave it out if the kids want to eat it.)

After washing the jam bottles, put the bottles and lids into boiling water for about 5~10 minutes to sterilize the jam. Drain or dry in the oven.

Spoon the jam into dry, clean, empty jars while they are still hot. (★Place upside down, not only to sterilize the caps, but also to create a vacuum after filling the jam bottles, so that the unopened jams can be preserved for a longer period of time!) Once cooled, transfer to the refrigerator.

★Do not use maltose, use icing sugar or granulated sugar. If you open the package, use a clean, waterless, oil-free spoon to scoop up the jam and eat it as soon as possible. And eat it as soon as possible~^^