1 Can Strawberry Jam Be Kept in the Freezer

Generally, it should not be kept frozen.

Strawberry jam is rich in water and nutrients, if you put strawberry jam in the freezer, it will destroy the nutrients of the strawberry jam, not to mention that after thawing, the concentration of strawberry jam will be diluted, and the taste will be a lot worse, so strawberry jam is seldom put in the freezer to save.

2 Homemade strawberry jam frozen or refrigerated

It is recommended to refrigerate.

The refrigerator freezer layer has the characteristics of low temperature and constant temperature, the strawberry jam is placed in the refrigerator freezer layer to save, you can prolong the edible period of strawberry jam, conducive to the preservation of food, jam is generally not placed in the freezer layer, so as to avoid affecting the flavor and nutritional value of the jam.

3 How to save homemade jam for a year

Generally speaking, homemade jam without added preservatives can not be saved for a year.

Generally speaking, the shelf life of homemade jam is about a week to a month, but the shelf life of jam can be increased by using methods.

Method 1: Fill clean

Put in sealed glass jars boiled in boiling water, and then put in the refrigerator to preserve freshness, preservation time is longer, can be preserved for a month or two. Every time you take a clean spoon without water or oil, it is conducive to prolonging the preservation time.

Method 2: Increase the sweetness

The sweeter the jam, the longer the preservation time. Under normal circumstances about a month no problem. But if it is kept at room temperature and not sealed, it can usually be kept for a week.

4 Why jam should be bottled while hot

1, the bottle oxygen content is reduced, inhibiting the oxidation reaction, is conducive to the preservation of jam;

2, the production of jam will be added to a large number of salt and sugar, increasing the osmotic pressure of the food, inhibiting the growth of microorganisms, is conducive to the preservation of jam;

3, heating treatment to kill microorganisms and endogenous enzymes, is conducive to the preservation of jam. preservation.