1, strawberries washed, large particles of cut, put 100 grams of white sand tossed evenly, and then placed in the refrigerator freezer sugar marinade for one night. The next day will pickle a lot of water, pour out part of the juice out. Pour the strawberries into a non-stick pan and turn the temperature to 200 degrees to boil.

2, warming process squeeze lemon juice, large lemon half is enough.

3, the temperature has been maintained at 180 degrees or 200 degrees like, to stir constantly. (Because the fire is relatively large, the simmering process of strawberry juice is easy to splash out, it is best to tie on an apron, induction cooker around the newspaper block)

4, simmering to the soup is almost close to the strawberry sauce thickened when you add lemon juice. Cook for a few more minutes and then remove from the pot.

5. Wash the jars in advance, scald them in boiling water, and dry them in the oven. Put the strawberry sauce into the bottle while it is still hot, seal the mouth, invert the bottle, and let it cool down, then you can put it into the refrigerator to keep it cold.