1. Materials ready
2. Soak the strawberries in water and a little salt for 10 minutes, and gently wash the strawberries clockwise to drain the water
3. Cut the strawberry, the large one into 4 and the small one into 2
4. Put sugar and mix well in the refrigerator and marinate for 24 hours
5. Put the induction cooker to a boil
6. Skimming
7. Make the soup thick and keep stirring to prevent it from sticking to the pot
8. Add 100g lemon juice
9. Strawberry jam
10. Bottling
11. Keep it in the refrigerator for several months
Tips:The ratio of strawberry to lemon juice with sugar is 300 grams of strawberry, 180 grams of sugar, and 20 grams of lemon juice.
The utensils to boil strawberry jam must use stainless steel basins.
The bottle of strawberry jam must be oil-free and water-free.
