Strawberry jam
Overview
The cherries are in season and the strawberries are about to end, so grab this little tail and make some strawberry jam. The sweet and sour taste is great for making cake rolls, spreading on bread, and making sandwich biscuits. The strawberry variety I use is Tianbao, which has high sweetness and rich fragrance, and the jam it makes is particularly delicious. After many experiences of making jam, it now only takes fifteen minutes to make a jam. The secret is: marinate the strawberries with sugar first to remove some of the water; use a non-stick pan to boil the sauce, preferably a wide-mouthed pan, which dissipates heat quickly and greatly speeds up the cooking of the sauce.
Tags
Ingredients
Steps
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Wash the strawberries and cut them lengthwise. Cut in half or quarter.
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A layer of strawberries and a layer of sugar, marinate in the refrigerator for 3 hours.
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After three hours, a lot of water has come out of the marinade. Pour out half of the water. (The poured water can be mixed with water to drink, the sour and sweet taste is particularly good)
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Pour the strawberries with the partially marinated water into a non-stick pan. (My induction cooker’s default time is 2 hours)
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Bring the sauce to a simmer over medium-high heat, stirring constantly. My temperature is always between 200 and 180 degrees. (The temperature on the induction cooker shows 100 degrees. I lowered the temperature because I was afraid of burning the pot to take pictures)
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After the strawberries become soft and the water dries out, add 100 grams of sugar in batches and stir continuously.
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After thirteen minutes add lemon juice.
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Boil for another two minutes until the strawberry jam thickens and is ready for bottling. (The time displayed on the induction cooker is 1 hour and 46 minutes remaining, but it actually only took 14 minutes to cook the sauce)
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Before making the sauce, wash the bottle and dry it in the oven at low temperature for later use.
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After bottling, invert and store in the refrigerator after cooling.
