Strawberry1000g

300 grams of sugar

Appropriate amount of lemon juice or white vinegar

Steps:

Strawberries take off their stalks and plan to soak them in some salt in clear water.

Rinse the soaked strawberries and sprinkle with sugar. Marinate it

The curing time is about 1 hour, and a lot of water is salted out. . Mix the sugar with a spoon in the middle of the process.

Set a non-stick pan on high heat, pour strawberry juice, cook for a while, and pour some white vinegar (preferably lemon juice)

After boiling, turn down the heat and cook. When the juice is almost dry, stir it frequently with a shovel or spoon to avoid sticking to the bottom.

You can turn off the fire when it is thick.

After cooling slightly, put it into a scalded bottle to control the drying water and seal it for storage.

It can be kept in the refrigerator for nearly a month.

Tips

You can also boil it with rock sugar. . Look at the sweetness of strawberries and add or subtract sugar appropriately.

The consistency of strawberry jam depends on whether it is thinner or thicker. .

How to make strawberry jam? Ingredients and materials

Strawberry1000g

200 grams of broken rock sugar

White sugar100g

30 grams of lemon juice

Steps:

1, prepare fresh strawberries and wash them with running water, and control the water for later use.

2. Remove the pedicels of strawberries, then cut them into small pieces and cut them into small grains for later use. .

3. Cut it into granules as shown in the figure and put it in a large bowl. Then add a proper amount of rock sugar and lemon juice, and marinate it for one night to look like the picture.

4. Pour the pickled strawberries into a clean pot, which must be oil-free and water-free, and then boil over high fire.

5. When the fire boils, you will find that there will be white floating powder on the side of the pot, so you should skim it off.

6. Then continue to cook until it is sticky, and use medium heat during the period.

7. The last boiled strawberry jam is very sticky and the color is redder, so turn off the fire. Turn off the fire and let it dry for a while before bottling. The bottle must be disinfected. The way to disinfect the bottle is to put it in a boiling water pot for three to five minutes, and then take out the dry water.

8. Screw on the lid of the packed strawberry jam and immediately reverse it until the strawberry jam is cooled and can be transferred to the refrigerator for refrigeration.

9. The strawberry jam you want to eat when you look at it is ready!

Tips

Strawberries should be cleaned. Rock sugar must be broken and pickled in place.

The saucepan should be waterless and oil-free.

If you cook well, you will be caught in a fire.

The bottle must be disinfected thoroughly.

Disinfection can be stored for one year without opening the lid.

Open the lid and you can keep it for about a month. cold-store