Strawberry Jam
Overview
Strawberries are going to be out of the market soon. Buy some to make sauce. They can be kept in the refrigerator for a while and can be used to dip bread and steamed buns. The first time I did it it seemed to be a success. Give yourself a pat on the back.
Tags
Ingredients
Steps
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Wash the strawberries and remove the stems
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Boil the bottle and tools at the same time to make sure there is no oil
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Cut into small pieces
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Put the sugar directly into the pot and bring to a boil over high heat. Press down with a spoon while cooking, and add some lemon juice
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It is best to be patient and stir constantly to avoid sticking to the bottom, and to skim off the foam. The fire can only be turned on to medium or small, otherwise it will stick to the bottom
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Until all the strawberries are softened into gelatin
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Dry the bottle, heat it up, tighten the cap, wrap it with a rag and turn it upside down (it will flow out a little). Let it sit for an hour, let it stand at room temperature for 2 days, then put it in the refrigerator. If you don't open the cap, it can be placed for a longer time. Adding lemon juice can make the color of the finished product brighter.
