Handmade strawberry jam practice

1. strawberries with fruit and vegetable detergent clean, then wash with water and drain

2. maltose, rock sugar moderate (according to their own taste discretionary add or subtract), like big grain strawberries, you can cut everything in half, like soft melting strawberry jam, then cut a small ding

3. strawberries into the pot, do not add anything. Cook over low heat until soft, and then the soup itself

4. Continue to cook over low heat until the soup is red and starts to bubble

5. When the soup reduces by half, add rock sugar and maltose, and continue to simmer over low heat, and a lot of froth and dense small bubbles will appear. Strawberry soup children thickened, the color also changed from light to dark, you can turn off the fire out of the pot

7. Strawberries simmering well, a little cooled into the boiling water after the drying of the sealing box, cover the lid, cooled into the refrigerator for storage

Cooking Tips

1, the use of rock sugar and maltose, will make the sauce simmering good red color, viscosity, such as switching to granulated sugar will be a little less effective.

2. The consistency of the strawberry sauce is determined by the length of the simmering time, long is thick, short is thin, please feel free to control.

3, because it is homemade strawberry jam, pure natural, no additives, so even if it is kept refrigerated, it is best to eat within 2 weeks, my home in two days was eaten up, huh?

4, simmering strawberry sauce with stainless steel pot, or heat-resistant glass pot, iron pot is not, easy to make strawberry sauce discoloration.

5, strawberry jam production process, although a little trouble, but both from the taste, or the degree of hygiene are worth it, oh, delicious jam, whether it is eaten alone, or wipe the bread cake, or mixing yogurt is a very good choice.