Strawberry sauce boiling method is as follows:

Operating materials: strawberries 500g, icing sugar / sugar 200g, lemon half.

1, strawberries washed, diced, usually I am a minute 4, not too small, so that the simmering strawberry sauce will be granular, looks more appetizing. Add icing sugar and mix well.

2, squeeze in the juice of half a lemon, mix well, wrap the plastic wrap and refrigerate for 2 hours, marinate the juice.

3, on the pot simmering, during which there will be white foam, skimmed with a spoon, foam will affect the flavor of the jam, do not mind the trouble. How to judge the jam boiled well: boiled to thick, with a spoon to scoop a little drop into cold water, if it will solidify and sink, is boiled well. If the drops dissolve directly into the water, you have to boil a little longer.

4. Put the strawberry sauce into waterless bottles while it's still hot, invert the bottles, and then put them into the refrigerator to keep them cold after they've cooled down.

Tips:

Lemon juice can keep the jam color bright, pectin precipitation, antiseptic sterilization, so be sure not to omit. The bottle containing strawberry jam must be sterilized at high temperature and be free of water and oil. You can sterilize it in a sterilizer, boil it in boiling water for a while, or bake it in the oven at 100 degrees. It can be kept for 3 months if refrigerated without opening the lid. After opening the lid, use a waterless and oil-free spoon to take it and finish it as soon as possible.

Strawberry jam is the main variety of jam, which is called the king of jam. Strawberry jam accounts for about 60-70% of jam production. Followed by marmalade, applesauce, apricot jam, mixed jam and so on. Jam production in the United States, Britain, Japan and other countries.