1, when cooking strawberry jam, it is generally recommended to bottle the jam while it is hot. This is because strawberry jam contains a lot of sugar, vitamins and other nutrients. If it is placed directly at room temperature for too long, it is easy to breed bacteria. If bottled while it is hot, the bacterial content in jam can be reduced.

2. Bottled while hot can also reduce the oxygen content in the container, because the air in the container will shrink when it is cold after the jam is bottled while hot, so the air will be reduced to a certain extent, and the storage time of strawberry jam can be appropriately extended.