The reason why strawberry jam should be bottled while hot is that it is beneficial to the preservation of the jam.

The oxygen content in the bottle is reduced, which inhibits the oxidation reaction and is beneficial to the preservation of jam. When making jam, a large amount of salt and sugar are added, which increases the osmotic pressure of the food, inhibits the growth of microorganisms, and is beneficial to the preservation of jam. Heat treatment kills microorganisms and endogenous enzymes, which is beneficial to the preservation of jam.

Generally speaking, the shelf life of homemade jam is about one week to one month, but if you use the right method, you can increase the shelf life of the jam. Put it in a sealed glass bottle that has been boiled in boiling water, and then put it in the refrigerator to keep it fresh. It will last longer and can be kept for one or two months. Use a clean spoon that is water-free and oil-free every time you take it out, which will help extend the storage time.

The sweeter the jam, the longer it will last. Normally, it will be fine for about a month. However, if stored at room temperature and not sealed, it can generally be stored for a week.

Dish Features

Strawberry jam is the main variety of jam and can be called the king of jam. Strawberry jam production accounts for about 60%-70% of jam. Followed by orange jam, apple jam, apricot jam, assorted jams, etc. Countries with large jam production include the United States, Britain, Japan, etc.

Strawberries are rich in nutrients and contain fructose, sucrose, citric acid, malic acid, salicylic acid, amino acids, calcium, phosphorus, iron and other minerals, so they are known as the "Queen of Fruits".

Our country has a long history of edible jam, but the production of canned jam was mainly after the founding of the People's Republic of China. The production of strawberry jam began in the early 1960s. Factories in Shanghai, Nanjing, Baoding, Beijing, Tianjin, Dandong, Yantai and other places have produced.