Strawberry jam

2025-04-01 14:59:03 186

Cut a strawberry into 4 and a half pieces, and if you want larger pieces, cut them into 2 and a half pieces. Too small to eat the fruit. The amount of sugar used should be controlled by oneself according to the storage period. The book says it should account for 70% of the strawberry portion, but I think that's too sweet, so I stubbornly put 50%. You can also put a little less, provided that you finish eating as soon as possible. If you want to keep it for 3-6 months, then increase the amount of sugar used.

Details of ingredients

strawberry350g
Rock sugar175g
lemonHalf a

Technique

difficultySimple
workmanshipcook
tasteSweet fragrance
timeHalf an hour

Steps to make Strawberry jam

Soak strawberries in salt water for 15 minutes to remove pesticide residues.
2. Cut each strawberry into 4 and a half pieces. If you like to eat large fruit pieces, you can cut them into 2 and a half pieces. If you cut it too small, you won't be able to eat the flesh.
3. Take an oil-free and waterless bowl, spread a layer of strawberries on the bottom, and then sprinkle a layer of rock sugar. Just layer strawberries on top and rock sugar on top until everything is covered.
4. Squeeze half a lemon in, the lemon cannot be omitted!!! Lemons not only maintain the vibrant red color of strawberries, but also aid in the formation of pectin.
5. Cover with plastic wrap and refrigerate for at least 5 hours, preferably 12 hours. I usually refrigerate the first day and start making jam the next day. But it cannot exceed 2 days, and the strawberries will spoil.
6. Just disinfect the jam jar. You can bake at 100 degrees Celsius for 10 minutes or boil in boiling water for 5 minutes.
7. Pour the marinated jam into a pot and cook it, making sure to use a thick bottomed pot. Because the bottom of the pot is thin and easy to burn.
8. Boil over medium high heat first, being careful not to spill over as it is difficult to clean. After boiling, you can lower the heat a bit.
During the cooking process, it is necessary to stir occasionally to prevent sticking to the pot. The foam should be skimmed because there are bubbles in the foam that can affect the storage time.
10. When the jam is cooked very viscous, test whether the jam is good or not. Freeze a plate in the refrigerator in advance, drop the cooked jam onto the plate. If it doesn't reflux and the jam is sticky, it's cooked.
11. Fill the bottle while it is hot, cover the lid, and pour it back for an hour. A vacuum will form inside the bottle. Can be saved for 3-6 months.
12. In addition to reverse sterilization, another sterilization method is introduced, which involves boiling in a pot for about 10 minutes. The water must pass through the jam jar. This can kill 80% of bacteria. Unopened can be stored for 3-6 months.
13. Come and eat.