Homemade Strawberry Jam
1.
How to wash the strawberries? ①Flush with water for 15 minutes; ②Soak in water for 10 minutes, and then rinse with running water for 5 minutes; (Because strawberries are prone to pesticide residues, you must use running water or soak them to dissolve the pesticides in the water so that they can be washed clean .)
2.
After brewing, roll and rinse with your hands for about 3 times. After washing, remove the stalks of the strawberry, which are the green leaves.
3.
After soaking in water, if there are damaged or bad fruits, they should be cut off. This will affect the taste of strawberry jam, so cut them all off.
4.
Then cut the strawberry into small pieces, usually one divided into four is almost the same, especially large ones are divided into six. The cuts are too small, and you won’t be able to eat the pulp later in the pickling and subsequent cooking. (If you like the original strawberry, you don’t need to cut it)
5.
Then clean the lemon and squeeze the juice for later use. The formula is 30g lemon juice. A medium-sized lemon is almost the same. It doesn't matter if you have more, too much will be sour and affect the flavor.
6.
Then, let's pickle the strawberries. Prepare a clean and oil-free bowl or basin. If it is not clean, it will spoil your jam. Put a layer of strawberries on the bottom of the bowl and spread it out.
7.
Then start to put in the rock candy, it is also flat, there is only one layer, and after the amount of rock candy is weighed, watch it and place it. Generally, it is almost the same as three times.
8.
Then spread another layer of strawberries.
9.
Spread another layer of rock sugar. (I don’t have enough rock sugar, I used white granulated sugar)
10.
Then pour the lemon juice in evenly. This is very important. To make jam, lemon juice is essential! Otherwise, your strawberry jam will be gray, muddy, and not a pretty deep red. Just pour it in, no need to stir, or the layering just now will be wasted.
Then cover with plastic wrap and put it in the refrigerator (2~5 degrees) for at least 12 hours. You can make it the night before, overnight, and then take it out the next day when you have time. Leave it for about 2 days at most. Put the strawberry on it and it will taste bad.
The next day, before preparing to start production, clean the jam jars to make sure they are oil-free, and then disinfect them. [Jam jar disinfection is one of the keys to long-term preservation of jam]
There are two methods: ①Put the glass bottle into the middle and lower layer of the oven, and bake at 100 degrees for 5 to 10 minutes to sterilize! After the oven has been disinfected, carefully take it out with heat-resistant gloves, and then set it aside to cool, and the jam jar is disinfected.
②Boil a pot of boiling water, then carefully put the jam jar in the boiling water and boil it for 5 minutes. The boiling water is best to just cover the jam jar, then take it out, put it in a grilling net or a basket for washing vegetables, and let it dry like in an oven. Moisture, disinfection is complete.
11.
Ready to make jam. Take the strawberries out of the refrigerator and add a large plate of water. This is the sugar water after the rock sugar melts. In the end, there may be a little rock sugar that has not completely melted. It’s okay, it doesn’t affect.
Pour all the marinated strawberries and sugar water into the pot at one time, and turn on medium high heat to let the strawberries drain out.
12.
After the sugar water boils, there will be froth. This is astringent juice. Filter out as much as possible, because it is not beneficial to the body, and most importantly, it will affect the taste of jam. Don't be lazy! Be patient and filter it out slowly. (If you think the fire is too big, you can turn the fire down a bit to prevent it from overflowing)
13.
At the beginning, the strawberry is out of water, and the jam is very thin like juice. It has been strained to filter out the astringent juice and boiled for about 10 minutes. The strawberries are also boiled and all are soft. Use a large strainer for all the strawberry pulp. Filter it out.
14.
Leave the strawberry syrup and keep the strawberry jam in a boiling state. Cook for 5~10 minutes to evaporate the water until the syrup becomes a bit thick. Medium-high or medium-to-small fire is fine. If the fire is too high, it will overflow. , Guarding in a set.
15.
After cooking for a while, I found some astringent juice and continued to filter it out. Anyway, during the whole process, I saw white foam, just filter it out as much as possible.
The syrup has thickened a bit and the color has become a bit darker. Let's pour the strawberry pulp back into the syrup and stir it evenly. It will cook for about 10-15 minutes.
16.
Until the whole jam becomes thick and super thick, you can turn off the heat. At this time, the foam on the surface can be filtered out if you have the patience. If you don't want to make it, it won't affect it at all. At this time, you can taste the jam. If it is sweet, you can add a little lemon juice to taste. After the jam is cooked, put it in the glass bottle that has been sterilized just now while it is hot, and then wrap it with a cloth to tighten the cap, and immediately buckle it upside down on the shelf or table, and don’t move it. This time The jam is in the gel, as well as killing the bacteria in the bottle cap. Let it stand for at least 1 hour, don't move it, you can move it after an hour. Wash the bottle after it is ready to be moved. Wash the soiled area and leave it at room temperature for a week (mature) before storing it in the refrigerator.
Tips:
This recipe has a supporting video. You can view it on the WeChat public account "Five Meals A Day". I am a national child nutritionist, familiar with the needs of healthy diets for infants and young children, and proficient in cooking.
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