My strawberry jam has been opened, and the sweet and sour pulp and ruby color are full of visual temptation. Whether it is mixed with yogurt or wrapped in bread, this smell can dump several streets in supermarket jam. The most important thing is that I made it myself. The fruit is great, the sugar is moderate, and no pigment or preservative is added. It is safe and healthy! ? Today, a photo of Kaifeng was posted in a circle of friends, and many onlookers were asking about the tutorial. Well, my obsessive-compulsive disorder will definitely answer you very carefully and seriously. Let's make sweet and sour strawberry jam together when strawberries are on the market soon ~? Attention, get to the point! ! ! Three main points of making strawberry jam: 1, strawberry cleaning; 2. Disinfection of jam bottles; 3, the method of preservation; When these three items are done, the jam will definitely be delicious! ? Materials to be prepared: 1 jam bottle, 1 spoon or strainer for skimming foam, 1 stainless steel thick-bottomed pot (the bottom is thin and easy to paste), 1 kg strawberry, 1 yellow lemon, 1 bag of rock sugar. ? There is no fixed amount of raw materials, you can master it yourself. Lemon is used to adjust acidity, protect color and resist oxidation, while rock sugar is used to juice and adjust sweetness. When buying strawberries, taste sweet and sour first, and adjust the proportion according to personal taste? Take this jam as an example: I used 500 grams of processed strawberries (after removing the head and pedicels), half a yellow lemon, 120 grams of rock sugar, and the 750 ml glass bottle was seven minutes full when I took it out. ? - ? Simply put:? 1. Wash strawberries and remove their pedicels; ? 2. Cut into pieces, mix with rock sugar and lemon juice, and refrigerate and marinate; ? 3. Preparation and disinfection of glass bottles; ? 4, cooking sauce, stainless steel pot, medium and small fire, non-stop foaming; ? 5. Bottle after cooking, tighten-invert-cool; ? 6. Refrigeration. Take it out if you want. ? - ? In detail:

Strawberries are going offline. They're almost gone.

But there are still many people picking, picking a catty of 25 yuan.

It's too hot

I don't think any of those little strawberries will be red, and they won't be on the market soon.

Attractive or unattractive

The picked strawberries are very fresh. I picked them off one by one. They are of medium height, handled with care, and basically have no abrasions.

1, cleaning: put strawberries in a pot, soak them in clear water for 10 minute, and then rinse them with clear water for 3 minutes to completely remove pesticide residues.

2. Remove the pedicel of strawberry, that is, where the green leaves are located. The white pulp with bubbles indicates that it is a bad fruit or it is injured by squeezing each other. Cut it decisively! Otherwise it will affect the taste of strawberry jam! I just happened to see a newly opened box in the fruit and vegetable shop. Fresh and symmetrical. I still picked them one by one. No bad fruit. )

3. Then, cut the strawberry into small pieces. Those who like to eat large pieces of pulp are divided into four or six portions, and they like to be finely chopped. If you like the whole, you can omit this step;

4. Rub the yellow lemon with salt, then cut it from the middle and squeeze the lemon juice into an empty bowl, not seeds but juice;

5. Then there is the time for juice processing. Prepare a clean and oil-free bowl, put a layer of strawberries on the bottom of the bowl, then sprinkle a layer of rock sugar, then stack a layer of strawberries and a layer of rock sugar together, and cover the top with a layer of strawberries. Try to cover the rock sugar tightly, because it will fall and melt after juicing;

(The top layer must be strawberries)

6. Pour in lemon juice, seal the big bowl with plastic wrap and put it in the refrigerator. 8- 12 hours.

Lemon juice has flowed to the bottom of the bowl.

Before preparing to cook jam, prepare jam bottles, clean them to ensure that there is no oil, and then disinfect them. Disinfection method: put it in a boiling pot for 5 minutes (boiling water should not pass through the bottle), or put it in an oven to bake at 100 degrees for 5- 10 minutes.

When you take the strawberries out of the refrigerator, you will find that the juice has come out, even if there are small crystal sugar particles. Spread it out with a spoon, it is covered with strawberries, and the juice below is very beautiful, which means it has been cured. Then pour it into a stainless steel pot at one time and start cooking ~

(into the pot)

Be sure to use medium and small fire, it's too easy to overflow! There will be foam after boiling, which is astringent juice. You should patiently skim it bit by bit, or the finished jam will have a strange smell. Don't be lazy ~ ~ Stir while skimming for about 10 minutes ~

(very patiently skimming ...)? 10 minutes later, the strawberries are cooked. You can scoop out the fruit with a colander and put it in the big bowl where strawberries were pickled before, so as to prevent the fruit from melting for too long. Continue to cook and stir the strawberry syrup left in the pot until the syrup becomes thick and dark, then pour the strawberry pulp back into the pot and cook together for about 10 minutes, which has become super thick.

Yes, it's in this state. It's thick. You can taste it. If you need to adjust it, you can add lemon juice or rock sugar at this time, then keep boiling and stirring, and then turn off the fire and take it out? After cooking, put it in a jam bottle while it's hot. When it's below 85 degrees, it's easy to produce bacteria. Eight minutes is the best time. Leave some space in the bottle, then tighten the lid and turn the bottle upside down to achieve vacuum effect. You can also use the high temperature of jam for secondary sterilization. (Wrap it in a towel, or it will make you cry) Don't move the bottle upside down, wait until the jam is completely cooled, then rinse the bottle and put it in the refrigerator. ? Storage time: it can be kept unopened for 4-6 months without air leakage, and eaten within 2 months after opening (the criteria for judging deterioration: discoloration on the surface or bottom of jam, or bulging bottle cap, indicating air leakage) ~ Remember to scoop it out with a clean, oil-free and water-free spoon every time ~

Put two spoonfuls of strawberry jam and a slice of lemon in the cup, pour in warm water of 60 degrees, and turn into online celebrity fruit tea with both face value and taste in minutes ... Other ways to eat strawberry jam are recommended:? 1, homemade strawberry popsicle; ? 2, strawberry jam mixed with yogurt, a home dessert suitable for all ages, the key is not to get fat; ? 3. Strawberry jam+soda+ice cubes = strawberry soda? 4. Strawberry jam+ice cubes+other jams = mixed ice drinks? 5, strawberry steamed bread, add two spoonfuls of strawberry jam when mixing noodles, pink steamed bread is soft and sweet; ? 6, strawberry bean paste pie, strawberry jam+bean paste mixed as stuffing, absolutely amazing. ? 7, strawberry black tea, strawberry jam+black tea bag+boiled water, warm stomach to supplement VC.

Take two photos of the car model?

There are six of them.

I really want to take it out and take a good picture