The strawberry season is about to pass, I have long thought of picking up a bottle of strawberries and letting them have a variety of poses. The value of the strawberry is really high, and the sauce can be so beautiful.
Wash the strawberries and drain the water, cut into small pieces.
Take a large bowl, add strawberries, sugar, lemon juice and mix well, and put the fresh film on the refrigerator for 5 hours, in order to release the pectin from the strawberry.
Take out the marinated strawberries, take a thick-bottomed pan and pour the strawberries with the meat and bring them into the water. After boiling, turn to medium heat for 10 minutes. During the period, see the white floats with the nets, and the touch will affect the taste of the sauce.
After 10 minutes, remove the flesh from the pan and continue to open the fire and the remaining sauce.
Put the sauce in the pan to the left half, pour it into a sticky gel and pour it into the pan. Stir well and continue to simmer for 2 minutes. Don't be too dry.
The glass bottle with jam should be boiled and disinfected beforehand. Put the jam into the seal with heat, cover the lid tightly, and put it in a vacuum to save it.
1 Jam is a bit sweet. After all, it is not empty. Don't arbitrarily reduce sugar. The effect of sugar is not only sweetness, but also the preservation time of jam. The sugar content can't be lower than 50% of strawberry. If you If you are eating now, you can properly reduce some sugar. 2 Use a clean spoon every time you take the jam. Put the jam in the refrigerator and keep it in the refrigerator.