Strawberry Jam

Soak fresh strawberries in light salt water for 20 minutes and drain.

Remove stems from strawberries, cut into chunks and place in a container.

Add sugar (rock sugar is best).

Add a small spoonful of salt (this will make the jam richer in flavor and much more delicious than simple sugar).

Shake gently, cover with a lid, and marinate for 2 hours, or just put it in the refrigerator and marinate overnight. A large amount of water will precipitate from the strawberries.

When it starts to heat, start with high heat. When it boils, turn to medium-low heat. At this time, you only need to observe its condition and stir occasionally.

Squeeze the juice of one lemon and set aside. Don’t skip this, the taste will be too different.

Put the lemon juice in and heat it over low heat until drops of jam splash out. At this time, the water is almost gone. Under normal circumstances, you need to keep stirring the pot, otherwise it will burn.

But if you have a bread machine, you can let it do the next work. Pour the jam into the bread machine barrel, close the lid, and enable the jam function.

Once a procedure is completed, it’s done. Although the time will be shorter if you use a pot to cook it, you can’t stop for a moment, dear~~

The cooked jam has a thick texture and rich flavor.

Put it into a bottle, cover it after cooling and store it in the refrigerator.

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