Homemade Strawberry Jam

Homemade Strawberry Jam

1. Prepare two catties of strawberries.

2. Soak it in salt water for a while.

3. Rock sugar and lemon are set aside.

4. Remove the stalks of the strawberry, wash and control water.

5. The pounded fruit is muddy.

6. If you like the layering, you don't need to mash it too much.

7. Pour into the enamel soup pot.

8. Bring to a boil on medium heat and turn to low heat.

9. After adding rock sugar, I tried it a few times, and the color of the finished product of rock sugar will be more beautiful than that of white sugar.

10. The cooking process must be constantly agitated, and the delicacy is also a grinning little fairy.

11. Boil it to thicken and turn off the heat when the pectin comes out.

12. Squeeze into the lemon juice when it is left to dry, and stir evenly.

13. Put it into a small sterilized container, seal with plastic wrap, close the lid and turn it over to remove excess air.

14. If you can't finish it at one time, it can be stored in the refrigerator, and you need to eat it as soon as possible.

15. Homemade strawberry jam is perfectly presented.

16. It's so beautiful to put it on the bread.

17. Can't wait to take a bite, perfect!

Tips:

1. White sugar can also be used, and the finished product of rock sugar will be more beautiful!
2. Can not use iron pot to boil, nutrition and color will deteriorate.
3. Keep it in the refrigerator, zero-addition is great for children to eat, but also need to be eaten as soon as possible!