The reason why you want to put lemon juice in jam is because you choose sweet fruit and need lemon to adjust the acidity; Second, because the jam is not easy to go bad after adding lemon juice, because the citric acid contained in lemon has natural bactericidal and antiseptic effects, which can prolong the storage time of jam; Third, because the taste of lemon is fragrant, adding lemon to jam can increase the fruit aroma and gloss of jam.
Hawthorn, sour orange, etc. taste sour, rich in vitamin C and fruit acid components. When there is no lemon in jam, hawthorn, sour orange and other fruits can also be used instead.
2 When to put lemon in jam It is suggested that after the pectin is boiled out, the jam becomes a little sticky and you can put lemon juice.
Lemon juice is mainly used to adjust the acidity and sweetness, prevent corrosion and increase the fruit aroma. It doesn't need to be boiled for a long time. Generally, it can be put when the pulp becomes soft and the jam becomes a little sticky. After adding lemon juice, continue to boil and stir until the jam becomes very sticky, and then turn off the heat.
3 Can white vinegar replace lemon juice? White vinegar can be used instead of lemon juice, but the effect is definitely worse.
Lemon juice is a kind of natural juice, which smells fragrant and tastes sour. Adding lemon juice when cooking food can increase acidity, refresh and enhance fragrance. If there is no lemon juice, it can also be replaced by white vinegar. However, the smell of white vinegar is not as good as that of fresh lemon, and the sour taste is also relatively blunt, so the effect is generally not as good as that of fresh lemon juice.
4 Method of making strawberry jam: 300g of strawberry, 0/00g of white sugar100g, one tablespoon of lemon juice.
Practice:
1, put the washed and pedicled strawberries and sugar into a slightly larger heat-resistant container.
2. Put it in a microwave oven and heat it for about 10 minute. There is no need to cover it with plastic wrap when heating.
3. Crush strawberries with a bamboo spoon (or shovel) and stir.
4. Add lemon juice, stir again, and then heat in the microwave oven for 5-8 minutes.
Method 2 Materials: fresh strawberry1000g, white sugar1000g, proper amount of water and lemon juice.
Practice:
1, take fresh non-rotting strawberries, remove their pedicels, wash them and soak them in light salt water 15 minutes or so.
2. Cut the strawberry into small pieces. If you like the jam with large fruit, you should choose to cut it into large pieces. Or you don't have to cut it, because the pulp will shrink during the boiling process.
3. Add white sugar to it. If you like sweet feeling, you can add a little more. Stir the sugar evenly. At this time, try one or two to feel the sweetness. Wrap it in plastic wrap and marinate it in the refrigerator 1 hour or more. Let the strawberry juice bubble out.
4. Pour the strawberry pieces prepared in the above steps into a pot (wide-mouthed pot, preferably no iron pot), add water and boil for 3-5 minutes with high fire, then add sugar and cook with slow fire for 8- 10 minutes, without stirring during the boiling process. Always simmer slowly with a small fire. When the pulp is slowly boiled soft and the soup becomes thicker, it means that pectin is simmering out. During the period, keep stirring to prevent the pan from sticking, and at the same time skim off the floating foam.
5. At this time, squeeze the lemon juice (cut the lemon across an exit, then cross the pulp and squeeze out the lemon juice directly and quickly) and mix it evenly with strawberry jam.
6. When the whole sauce becomes very sticky, turn off the fire and let the jam cool slowly. Evaporate the water slowly. The sauce in the pot began to thicken.
7. Put the cooled jam into a clean and waterless glass bottle with a lid, seal it, put it in the refrigerator, and then take it with you. Bake a slice of white toast every morning to go with it.