Recipe: Homemade Strawberry Jam (Junzhi)

Home Cooking Recipe: Homemade Strawberry Jam (Junzhi)

Notes:

I like to use my own jam to add cookies, bread, etc. to play inside!

Ingredients:

Steps:

  1. Home Cooking Recipe: [Homemade Strawberry Jam] Ingredients: Fresh Strawberry 300g Fine Sugar 180g Fresh Lemon Juice 20g1, Wash and dry with strawberries, cut with a knife. The smaller one is cut in half, and the big one is cut in half.

    [Homemade Strawberry Jam] Ingredients: Fresh Strawberry 300g Fine Sugar 180g Fresh Lemon Juice 20g1, Wash and dry with strawberries, cut with a knife. The smaller one is cut in half, and the big one is cut in half.

  2. Home Cooking Recipe: 2. Add sugar to the 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 (conditions can be refrigerated for 24 hours).

    2. Add sugar to the 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 (conditions can be refrigerated for 24 hours).

  3. Home Cooking Recipe: 3. After refrigerating, the moisture in the strawberry will seep out, and you can continue to the next step.

    3. After refrigerating, the moisture in the strawberry will seep out, and you can continue to the next step.

  4. Home Cooking Recipe: 4. Put the strawberries together with the oozing water into the pot and stir fry over high heat.

    4. Put the strawberries together with the oozing water into the pot and stir fry over high heat.

  5. Home Cooking Recipe: 5. Stir fry until the strawberries are soft, then slowly dry over medium heat.

    5. Stir fry until the strawberries are soft, then slowly dry over medium heat.

  6. Home Cooking Recipe: 6. When stir fry until thick, turn off the heat, add lemon juice, stir evenly, and fry the jam.

    6. When stir fry until thick, turn off the heat, add lemon juice, stir evenly, and fry the jam.

  7. Home Cooking Recipe: 7. After cooling, put the jam in a clean container and seal it in the refrigerator.

    7. After cooling, put the jam in a clean container and seal it in the refrigerator.

Tips:

TIPS: 1. Cut the strawberries first, and pick them up with sugar until the water seeps out. Then stir fry and make a better jam. If the pickling time can reach 24 hours, the effect will be better. If you can't wait, three hours will be OK. If you can't wait, mix the strawberries and sugar and pour them into the pan to stir fry. After heating, the water will also come out, but it will prolong the stir-fry time, and the effect is not soaked and then fried. 2, because the strawberry is too long to fry, the color will be black, so try to use the wide mouth of the cauldron when frying, so that the water can be evaporated faster, not too much amount of frying, do not use 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, the container of jam, boiled in boiling water and dried naturally, can make the jam for a longer time. 5. If you reduce the sugar in the formula, it will also reduce the shelf life of the jam.


Look around:

bread soup cake durian lotus tofu ming taizi jujube sponge cake pizza fish pumpkin pork black sesame margaret moon cake mushroom pandan enzyme noodles taro baby peach tremella lamb beef braised pork watermelon huanren cookies