Strawberry is the most eye-catching fruit in April and May. When it is on the market, it is also the most affordable price. Every summer, I bought a bag of fresh and delicious strawberries, and I was so happy that I could eat them. If at this time, the original flavor of the strawberry can be perfectly sealed, and it will be more exciting to wait until the strawberry season is over. Then, turn them into jam, really natural. No artificial preservatives, no added jams. In strawberries and other fruits, there is a natural acidic polysaccharide called “pectin”, which is fried and heated with sugar. After volatilization, it will have a thick gelatinous texture. This is our The texture of the familiar jam. Commercially available jams, because of cost considerations, often do not use a large amount of fruit, but the use of gelatin, thickeners, flavors and other ingredients "to make up the number", so that there is not much fruit jam, it still looks very thick and attractive. But our homemade jam is not only absolutely natural, but also has a long shelf life.
Wash the strawberries and dry them with water. Cut them with a knife. Small strawberries are cut in half, and the big ones are cut into four.
Add sugar to strawberries
Mix well with chopsticks so that the sugar adheres evenly to the strawberries. Cover with plastic wrap and put it in the refrigerator for more than 3 hours (conditional can be refrigerated for 24 hours)
After refrigerating, the water in the strawberry will seep out, and you can continue to the next step.
Put the strawberries together with the oozing water into the pot and stir fry them (use a shabu-shabu or stainless steel pot, do not use a wok)
Stir fry until the strawberries are soft, then slowly dry over medium heat
When stir fry until thick, turn off the heat, add lemon juice, stir evenly, and the jam is fried.
Put the jam in a clean container and seal it in the refrigerator.
1, the strawberry needs to be cut first, and pickled with sugar until the water seeps out, then stir fry to make a good jam. If the pickling time can reach 24 hours, the effect will be better. If you can't wait, three hours will be OK. 2, because the strawberry is too long to fry, the color will be black, so try to use the wide-mouth cauldron when frying, so that the water can be evaporated faster, instead of the narrow-mouth milk pot and other pots. 3. Strawberry jam is rich in sugar and has a long shelf life. As long as the container containing the strawberry is clean and sealed, the refrigerator can be stored for up to several months. 4, lemon juice helps extract and play a role in pectin, so add a little lemon juice to the formula, you can use fresh lemon squeezed juice, or you can use concentrated lemon juice from commercially available products. 5, the container of jam, boiled in boiling water and dried naturally, can make the jam for a longer time. 6. If you reduce the sugar in the formula, it will also reduce the shelf life of the jam.