Bread Maker Version Strawberry Jam
1.
、Wash the strawberries first to remove the stems, soak them in light salt water for 15 minutes, and then drain the water
2.
If you like the taste of large pieces of fruit, you can cut them into larger pieces, or you don’t need to cut them, because the pulp will shrink during the cooking process.
3.
Then pour in the sugar, mix well, and let the sugar wrap each strawberry, then cover with plastic wrap, keep it in the refrigerator for 40 minutes, and let it precipitate out pectin, which is strawberry juice.
4.
This is the red juice that precipitated after 40 minutes.
5.
Then put the bread bucket back, and select the jam program. My bread machine jam program is 1 hour, just start it.
6.
The jam program of each brand of bread machine seems to be different, my machine must first stir frantically~~
7.
This is what it looks like after seven or eight minutes of mixing, the flesh has been completely shredded.
8.
After stirring, start to bake, then stir again and continue to bake. Don't worry about it during this period, why should you go? Remember to add lemon juice when there are 10 minutes left.
This is the end of the first procedure. I like the texture to be thicker, so I used the jam procedure again.
9.
The warm jam is out. Remember to wear gloves to take it. It is very hot. After the jam is cool, put it into a glass bottle with a lid, put it upside down for a while, then seal it, and store it in the refrigerator.
Tips:
Two long words:
1. The jam made with rock sugar tastes purer and sweeter. The amount used is determined according to personal taste and storage period. Generally, the ratio of fruit to sugar is 2:1. I think it is more suitable for the fruit that is sweeter in itself. The sugar can be less. Because the higher the sugar content, the longer the shelf life of the jam. But if there is too much sugar, it will be too sweet. Everyone adjust it yourself.
2. This jam is definitely not as viscous as the commercially available strawberry jam, because most of the commercially available jams contain various thickeners and gelling agents. Just using sugar and fresh fruits will not be as sticky as those sold outside. The paste is a semi-solid effect. If you want it to be more viscous, you can add some soft agar in the middle. Add 3 grams of agar to 600 grams of strawberries.
3. Since the strawberry jam made by yourself has no preservatives, it must be kept refrigerated, and a clean spoon should be used when taking it to prevent it from spoiling. It should be no problem to take this bottle for two weeks. If it is sealed well and the sugar content is high, one month is fine.
4. If you don't have a bread machine, use a wok to fry, don't use an iron pan, the color of the jam will become very dark and unsightly. Stir-fry and stir-fry until the moisture becomes dry and the jam is thick.
