Preparation time: 25min Production time: 20min (excluding curing time) Difficulty: ★ Serving: 500g finished product Applicable occasions: Breakfast Dessert Afternoon tea Friends gathering
Put the strawberries in water, add a small amount of salt, soak for 15 minutes, rinse 3-5 times and wash thoroughly.
Strawberries are stalked and cut into small pieces.
Take a large bowl, put a layer of strawberries and apply a layer of sugar until all the sugar and strawberries are placed in a bowl and topped with lemon juice of half a lemon. Put it in the refrigerator for 5-8 hours until the pectin is precipitated.
Pour the marinated strawberries into a non-stick pan and boil over medium heat. The jam cooking process should continue to boil, during which time the spoon is stirred from time to time, wait until the noodles are foamed, and use a spoon to remove the clams.
Continue stirring until the jam in the pan becomes thick and topped with lemon juice of half a lemon. Stir well and leave the fire.
Put the jam in the bottle. Glass bottles containing strawberry jam need to be placed in boiling water for disinfection and taken out to dry.
Cover the lid of the strawberry jam and heat it for more than 30 minutes. The jam is then left at room temperature for about 3 days to fully ripen the jam. Put it in the refrigerator and store it in a cold storage.
1. The amount of sugar in strawberry jam can be adjusted according to your taste and the sweetness of the strawberry. 2. Glass bottles filled with strawberry jam should be placed in boiling water for disinfection and taken out to dry. 3. Generally, strawberry butter can be stored for 3-6 months as long as it remains oil-free and sterile.