Homemade Strawberry Jam
by JUNJUNHAHA7
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Choose small round strawberries as much as possible for the raw materials, so that there will be a whole fruit after making.
2. The washed strawberries are dried and the water is dried. Heat the frying pan over a high fire, spread 10g of butter on the bottom of the pan, and add strawberries.
3. Add rock sugar (sweetness added according to taste) in a covered pot, turn to medium heat and simmer for juice.
4. After 2 minutes, the rock sugar in the pot has melted into the strawberry juice, making large bubbles. Use a cake spatula or a silicone spoon to stir gently until the strawberry juice is half-solidified and turn off the heat to cool down.
5. Choose a fresh large lemon and cut 1/3, squeeze the lemon juice into the pot evenly, which has the effect of anti-oxidation and flavor enhancement.
6. Note that too much lemon juice will cause the jam to become sour and astringent. Stir the lemon juice evenly and find a beautiful sealed glass jar. My jar is missing and find a lock instead.
7. Finish fasten the lid and place it on the bottom of the refrigerator. You can dip toast or make egg tart cores. They are much tastier and healthier than fast-food jams in supermarkets. Use a clean scoop to wipe it out with dry water. The shelf life is 2 weeks to one month.
