Homemade Strawberry Jam

Try to choose small round strawberries as raw materials, so that there will be whole pulp after making.

Dry the washed strawberries, heat the frying pan over high heat, apply 10g of butter on the bottom of the pan, and add the strawberries.

Add rock sugar (add sweetness according to taste), cover the pot, turn to medium heat and simmer until the juice comes out.

After 2 minutes, the rock sugar in the pot will melt into the strawberry juice and form large bubbles. Stir gently with a cake scraper or silicone spoon until the strawberry juice is semi-solidified, turn off the heat and cool.

Choose a fresh large lemon and cut it into 1/3, squeeze the lemon juice evenly into the pot to act as an antioxidant and flavor enhancer.

Note that too much lemon juice will make the jam sour and change the flavor. Stir the lemon juice evenly and find a beautiful glass sealing jar. My jar is gone and I have to find a lock to replace it.

After finishing, fasten the lid and put it on the lower shelf of the refrigerator. You can dip it into toast or make egg tart cores. It is much more delicious and healthier than the instant jam in the supermarket. Use a clean spoon to wipe dry water and scoop it out. The shelf life is 2 weeks to one month.

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