Strawberry Jam
Overview
Strawberries are sweet, juicy and nutritious. Therefore, I often buy and eat strawberries during the season when they are in large quantities. However, once the season is over, it is difficult to eat them and I will inevitably leave regrets. Therefore, only by making them into jam can I eat them longer and taste sweeter. I think the strawberry jam I made today is very successful. I am very satisfied with both the color and taste. It is sweet and delicious in the mouth, and the fruity aroma is very rich. Especially when you chew a piece of pulp occasionally, you will immediately feel the texture and satisfaction! The jam you make yourself does not contain additives, making it healthier and safer to eat! Friends who like it, don’t miss this great season. .
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Ingredients
Steps
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Wash the strawberries with clean water and remove the roots
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Drain the water and cut into small pieces
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Put large pieces of rock sugar into a plate, then put it in the microwave on high heat for about 1 minute (if you have crushed rock sugar at home, this step is skipped)
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Take out the rock sugar and put it into a food bag, then crush it with a rolling pin or other tools
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Pour the crushed rock sugar into the strawberry bowl, seal it with plastic wrap and put it in the refrigerator for one day
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After a day of pickling, the strawberries have produced a lot of soup
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Squeeze out the lemon juice and set aside (about the amount of half a lemon)
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Pour the pickled strawberries and the soup into a non-stick pan (do not add additional water), cook over medium heat, and stir constantly with a wooden spatula
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After boiling, add lemon juice and continue cooking
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skim off the foam
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When it's almost viscous, turn to medium-low heat and simmer slowly until the consistency you like
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After the cooked jam cools, it will become thicker and delicious when spread on bread, cakes or steamed buns!
