1. Wash fresh strawberries and remove their stalks. Choose strawberries that are uniformly smaller in size.
2. Sprinkle salt evenly, place it until a small amount of water seeps out, and pour out the water.
3. Rock sugar offal, sprinkle on the strawberries and boil over a small fire.
4. Add the lemon juice machine and continue to simmer. There is a lot of water flowing out at this time.
5. The strawberries start to soften, turn them over one by one with chopsticks.
6. Add maltose and stir for a while, continue to boil over medium-to-low heat.
7. Gelatine tablets are soaked in warm water to soften.
8. Add the gelatin slices and stir the soup slightly.
9. Finally collect the juice.
Tips:1 Strawberries are boiled over a medium-to-small heat throughout the whole process, so don't boil them. Pay attention to it. 2 Rock sugar and gelatin slices will make the soup thicker. The effect of white sugar is slightly worse. 3 After the boiled jam is cooled and sealed, put it in the refrigerator and eat it in about a week.
