1, you don't need to add water to make strawberry jam. Cooking strawberry jam are to choose fresh strawberries, this kind of strawberry contains more rich water and pectin, do not need to add water, because in the process of boiling, it will precipitate more water.

2, the taste of strawberry jam without water is more intense, and when bottled, no other preservatives and other additives are needed, so it can be kept for a longer period of time.

3, strawberry sauce in general is the need for a long time on a low fire slowly simmering, to simmer for more than half an hour to simmer well. Strawberry sauce needs to be cooked strawberries more rotten, so that the icing sugar and strawberries can be fully integrated, so that the strawberry sauce can also be made.

4, if the fire is bigger to simmer the strawberry sauce, so the strawberry sauce will be made faster.

5, strawberry jam is not recommended to choose iron pot boiling, because this time, strawberry jam will be black. Strawberry fruit acids and other substances in the strawberry will react with iron to generate some bad substances, this time boiling out of the strawberry jam will become black.

6, simmering strawberry jam, you can choose some stainless steel or porcelain to simmer, so that the simmering out of the strawberry jam color better look. When boiling, you can also squeeze some lemon juice, which will make the strawberry sauce look more appetizing.