Strawberry jam tutorial:
1, wash the lemon, cut it in half and squeeze the juice, take 40 grams.
2, put the glass jar containing strawberry jam into boiling water to sterilize for 5 minutes to remove, dry the water and set aside.
3. Soak the strawberries in a dish of lightly salted water for 15 minutes, then rinse with running water 3-5 times before draining.
4: Cut off the tips of the strawberries, rinse once more under running water and drain.
5. For large strawberries, you need to cut them in half, while small ones can be used directly.
6, the icing sugar and strawberries in a layered way in a glass bowl, a layer of strawberries layer icing sugar, until all the ingredients are put.
7: Drizzle in the lemon juice, then seal with plastic wrap and place in the refrigerator for 10-12 hours.
8. The strawberries were macerated for about 8 hours (longer if you have a lot of them.) The strawberries released a lot of water when I took them out.
9. Pour the strawberries into a stainless steel pot and cook over low heat until the water comes out, then turn the heat to medium and bring to a boil.
10, continue to cook for about 10 minutes, stirring from time to time with a long spoon, this time the surface of the jam will produce foam, this is the astringent juice produced by the fruit, use a strainer to remove the astringent juice.
11, in the process of cooking, the jam is easy to overflow, pay attention to stir.
12, if you like to eat a granular texture, you can fish up the strawberry fruit particles, retain the strawberry syrup to continue to cook for 5 minutes, if you want to taste delicate, it is cooked softer and then fished up, eat a little bit of pulp, more texture.
13, cooking strawberry syrup needs to be kept in a boiling state.
14, the strawberry fruit into the syrup, stirring continuously until the jam in the pot becomes thick (if there is a thermometer, at this time can be inserted to test the temperature, the jam temperature at this time is about 103 degrees)
15, will be jam into the drying glass bottles, tightly covered with the lid and then inverted while still hot, inverted for more than 30 minutes, such as jam completely cooled down after the bottle was washed, the jam bottles are being placed at room temperature for 3
Strawberry jam finished picture:
Six key points of the success of the jam a boil:
Step 1: Bottle disinfection: jam bottles disinfection is one of the keys to preserving jam, disinfection in two ways:
A: Oven disinfection method: jam bottles are first washed with water, pay special attention to the inner edges of the bottles and the opening of the threads, the bottles into the oven, bake at 100 degrees for about 5 minutes to disinfect the bottle, then bake it at 100 degrees. Bake the bottles in the oven at 100 degrees Celsius for about 5 minutes to sterilize them.
B:Sterilizing by boiling water: Put the jam jars into boiling water and sterilize them for 5 minutes, then place the jars upside down and let them dry until the water is completely evaporated.
Step 2: Differential treatment of fruits:
Different fruits should be treated with different cleaning and treatment steps. In principle, cleaning includes rinsing, brushing, dipping and rinsing, etc. For example, apples should be rinsed and then peeled and cored, and strawberries should be dipped, rinsed, drained and then stemmed.
The aim is to remove pesticides, dyes and dirt. And the basic treatment of fruits has the procedures of peeling, seeding, core removing, removing white film, etc. After that, they will be cut into the desired fruit shapes, and the fruit shapes will have a direct impact on the simmering time and texture of the jam.
Step 3: candied chilled:
The purpose of candied chilled this step is to let the icing sugar dissolve, the use of the principle of osmosis, so that the water in the fruit cells to release, so that it is softened and dehydrated, and to make the fruit pulp, icing sugar, lemon juice more integrated. It is recommended that it is best to put it in the refrigerator for 10-12 hours, or at least 4 hours if this requirement is not met.
Step 4: Simmering fire:
Simmering in medium-high heat is more appropriate, to be boiled, and then adjust the fire depending on the concentration of jam, but even if adjusted to a small fire should not be too small, so as to avoid jam is not easy to coagulate, simmering jam in the 30-45 minutes, but should be based on the temperature, the fruit water content of how much the size of the fire, as well as the amount of sugar, water and increase or decrease.
Step 5: Bottle the jam while it's still hot
After the jam is cooked, bottle it while it's still hot, when it's still at 85 degrees or higher (bottling at temperatures lower than 80 degrees tends to harbor bacteria), filling it to about eight or nine minutes full, and then immediately capping the bottles and locking them in place.
Step 6: Vacuum preservation of mature jams
Jam bottling is not full, retaining some space is to allow the jam bottle can be inverted when the excess air extrusion, so that the jam bottle has a vacuum effect, but also the use of high temperature jam heat to help sterilize the cap.
The above is the strawberry jam home practice explained. Gathering of food network can be said to be very detailed, especially how to ensure that the jam a successful point, step by step to do the specific reasons for the elaboration. I believe that even if the original jam does not have the slightest concept of people read, will immediately learn. The strawberry jam made by yourself is sweet and sour, and it is healthy and safe to eat. As long as you learn the method, you can also change to other fruits to do yo. The practice of jam you learned? Hurry up to do a do it.