Materials

Strawberries 1500g lemon 1 icing sugar 1000g

Steps

1, strawberries soaked in water for 15 minutes, and then cleaned.

2. Remove the tips of the strawberries and drain them on kitchen paper towels.

3, cut off part of the head of the strawberry, and cut the rest into small pieces.

4: Squeeze the juice from one lemon, about 50g.

5: Next, marinate the strawberries. Get a large bowl and start with a layer of strawberries on the bottom.

6, then spread a layer of icing sugar.

7, so repeated, the last layer to spread the strawberries oh.

8, pour the lemon juice in, try not to pour in a position.

9, sealed tightly with plastic wrap, placed in the refrigerator for one night.

10: Take out the marinated strawberries the next day. At this time you can see most of the icing sugar has melted and the strawberry liquid out of the water.

11: Pour the strawberries into a heavy-bottomed saucepan and heat over medium heat.

12. When the water boils, you will find a layer of foam on the surface, use a strainer to fish them out.

13, this time we can first to sterilize the bottle. After cleaning the bottles quickly, inverted on the baking sheet, oven upper and lower heat 110 ℃, bake for 15 minutes.

14, about 15 minutes after cooking, the strawberries began to become very soft.

15, with a spatula dipped in strawberry juice, after the hand can leave traces, this time you can change to low heat.

16、Cook on low heat for about 30 minutes, until the strawberry sauce thickens on the sides.

17, with a spoon to fish a little out, as shown in the state can be.

18, the jam into the bottle, 8 minutes full can be.

19, tighten the lid upside down and let cool.

20, you can let it cool until the next day and then put it into the refrigerator to keep cold.

21, super delicious strawberry jam, spread bread and everything is especially perfect.

Tips

1. Lemon juice must not be omitted. In addition to adding flavor, it can also make the color of strawberry jam more crystal clear. 2. The amount of icing sugar can be adjusted according to the sweetness of the strawberries, but it is not recommended to reduce too much, sugar can play a role in preservation. 3. Cooking jam when the bubble must be scooped out, otherwise the good jam is very easy to bad. 4. Jars must be sterilized at high temperature, and can be inverted to form a vacuum after filling the jam. 5. The jam needs to be kept refrigerated and eaten with a clean spoon. 6. Unopened jam can be kept refrigerated for about 3 months, depending on the environment of your refrigerator. Eat it as soon as possible after opening. 7. The amount of the recipe can be filled with 3 180ml jam jars.