Spring is the season of strawberries. Fresh strawberries are just like mouth-watering, but strawberries are really bad to preserve. On Sunday, I went to the nearby strawberry greenhouse with my friends. In addition to the fruit I picked myself, the boss gave me some more hearty thoughts. I thought about making strawberry jam and extending the spring season. Ps: All the raw materials, tools and tableware that appear in Fangzi can ask me~ Friends who like to cook and bake are welcome to add my wechatyamakawa7 more exchanges, or pay attention to the public number "Shanchuan canteen", check the recipes
Prepare all the ingredients, the strawberry will be reduced after the stalk and the head of the cut, so you can put 30-50g of strawberries in preparation.
The first is the cleaning of strawberries, because I am directly picking strawberries in the pollution-free greenhouse, so it is relatively clean and assured. If it is not clear whether the purchased strawberries are sprayed with pesticides, you can choose to rinse with running water for 10-15 minutes. Strawberries picked in greenhouses can be directly infused and soaked in water for ten minutes. Soak the strawberries, remove the strawberry stalks, and rinse off with running water. If there are bad fruits, they will turn white after soaking and can be discarded. This step may not help you want to eat a few, if the strawberry reserves are insufficient, you must control yourself. Otherwise, the strawberry jam will be goodbye next time~
Wash the strawberries, cut off the pedicles, that is, the whitish parts near the pedicles, cut into pieces of almost the size of the strawberry.
Prepare a container and lay all the strawberries and rock sugar in the order of a layer of strawberry sugar. The last layer is preferably strawberry. After the paving, the pectin is left to be settled. After a few minutes, you can see that there is already pectin. The juice was precipitated and left for 20 minutes.
Take a whole lemon, cut the head and use the lemon juicer to juice, and directly take the juice.
Next, the jam jar is sterilized, and the jam of 500g strawberry is about 350g. The jar is washed and drained, and the oven is preheated for 100 minutes for 10 minutes. The baking net is placed in the middle and lower layers, and the cans are placed face down on the baking net for low temperature baking and disinfection.
Prepare the pan, pour the strawberries into the pan with the unmelted sugar, and cook over low heat. Prepare a basin of water and a sieve spoon next to the pot. Stir constantly during cooking to prevent scorching or sticking.
Strawberry will appear floating foam during the cooking process, and the floating foam will affect the taste of the jam, so use the filter spoon prepared in advance to get rid of it, don't be lazy, as long as it is found that there are floating foam, it will be completely smashed.
When almost no floating foam occurs, the juice in the pot begins to thicken, and when the large bubbles appear, pour the prepared lemon juice. If you are not sure about the taste, you don't have to pour it in one time. Instead, you can taste it after pouring it. If it feels too sweet, continue to pour in the lemon juice.
Pour the jam into the lemon juice and continue to boil for 10 minutes. Stir and observe the texture of the jam. Turn thick and turn off the heat.
Immediately after the fire is turned off, the jam is filled into a sterilized jam jar, otherwise the jam is easy to breed after the temperature of the jam is lowered. Remember to leave a little space and not completely fill it, so that the remaining air can be discharged to a vacuum when the jam jar is inverted. The jar with the jam was firmly tightened and the inverted buckle was allowed to stand on the table for 1 hour.
The jam is placed in the refrigerator at room temperature for about one week, and can be stored for about 3 months. After opening, it can be stored for about one month. If you are afraid of deterioration, you can store it in a small jar so that it can be consumed as soon as possible after opening.
I personally don't like to be too sweet, so the sugar is not used a lot, but still very sweet. If you want to save a little longer, the amount of sugar must be more than 65% of the weight of the strawberry.