Banana Strawberry Jam
1.
Ingredients: Wash the strawberries and remove the stalks, and peel the bananas when the jam begins.
2.
Cut the large strawberries into thin slices and keep them in their original shape.
3.
Put the strawberries in a bowl, sprinkle them with fine sugar evenly, cover them with plastic wrap, and marinate them in the refrigerator for more than 3 hours.
4.
Before preparing the sauce, squeeze fresh lemon juice.
5.
Slice the banana, take 150 grams, then add 1 tablespoon of freshly squeezed lemon juice, and mix well.
6.
Separate the marinated strawberry gravy.
7.
Pour the strawberry juice into the pot and boil it over medium heat.
8.
When it becomes sticky, pour in strawberries and bananas.
9.
Skim the foam while cooking.
10.
When the pulp expands, the banana becomes soft, and the juice thickens, then the flame can be turned off. The glassware containing jam is sterilized with boiling water.
11.
The glassware containing jam is sterilized with boiling water.
12.
Put the boiled jam into glassware while it is hot.
13.
Place it upside down for 30 minutes immediately, and then put it in the refrigerator until it is completely cooled.
Tips:
1. The container for jam should be oil-free, water-free, and odor-free. (It can be disinfected in a sterilizer or boil the container thoroughly with boiling water and dry it)
2. Put some lemon juice when the jam is boiled. (If there is no fresh lemon, you can use dried lemon instead)
3. After bottling the jam, tap the bottle body a few times so that there are no air bubbles between the jam and extend the shelf life.
4. Use oil-free and water-free spoons when taking food.
