How to make strawberry sauce
Wash the strawberries, remove the tips and be careful not to break the strawberries. Sprinkle half of the sugar over the strawberries and leave for a while. Remove the juice from the strawberries and cook over medium heat to remove any foam. Add the lemon juice and add the rest of the sugar while testing the flavor, or leave it out if you don't like the sweetness.
1, strawberry is the most common jam, production, to keep the strawberry granular more appetizing.
2. Strawberries that are small and tart are preferred. Don't cook them on the fire for too long, or the color of the jam will not be good.
3. Remove the water from the strawberries by cooking them over medium heat. When stirring with a wooden spatula, be careful not to mash the strawberries. Alternatively, you can use a microwave oven, without plastic wrap, and place it on the "strong" setting for 8 minutes.
Here's how to store it:
1. The container you put the jam in should be free of oil and water, and free of odors. (You can sterilize it in a sterilizer or boil the container through in boiling water and let it dry).
2, jam can be put some lemon juice when boiling. (No fresh lemon can be replaced by dried lemon).
3, the jam should be cooled and bottled.
4. After bottling, gently knock the bottle a few times so that there are no air bubbles between the jam.
5. Pour a layer of honey on top of the jam after bottling.
6. Cover the tops of the bottles with a layer of plastic wrap and then tighten the lids.
7, now the weather is getting hotter and hotter, the finished jam should be stored in the refrigerator.
8. Use an oil-free and water-free spoon when taking the jam.
Strawberry jam is mainly made from strawberries and other materials. Strawberries are rich in nutrients, containing fructose, sucrose, citric acid, malic acid, salicylic acid, amino acids, and calcium, phosphorus, iron and other minerals, so there is a "Queen of Fruits" reputation.
Strawberry jam is the main variety of jam, known as the king of jam. Strawberry jam production accounted for about 60% -7O% of the jam. Followed by orange jam, applesauce, apricot jam, mixed jam and so on. Jam production in the United States, Britain, Japan and other countries. China's edible jam has a long history, but the production of canned jam is mainly after the founding of the People's Republic of China, in which the production of strawberry jam began in the early 1960s. Factories in Shanghai, Nanjing, Baoding, Beijing, Tianjin, Dandong, Yantai and other places have produced.