Homemade Strawberry Jam

Name: Homemade Strawberry Jam
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Strawberry; Some Sugar; Some maltose

by A Apple Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Spring is the season for our local strawberry harvest. It is also the season when strawberries are sold in the greenhouse in the neighboring city. Our local strawberries are slightly sour. But in the neighboring city of Longkou, the taste of strawberries is sweeter than sour. When I came home from get off work that day, I saw strawberries from Longkou on sale. The fruit was small, and the price was ten yuan and three catties. This kind of strawberry is really good for making strawberry jam. It can be put in whole because of its high sweetness. , So the amount of sugar does not have to be too large.
The strawberry sauce made for ten yuan is quite impressive. It contains two bottles and contains no preservatives, sour or thickeners. It is reassuring to eat. Breakfast is put on toast, which my son likes. "

Ingredients

Some Strawberry
Some Sugar
Some Maltose

Homemade Strawberry Jam

1. Soak the strawberries in light salt water for half an hour.

2. Wash and remove the leaves.

3. Put an appropriate amount of sugar for pickling.

4. Until the soup is marinated.

5. Bring the pickled strawberries to a boil over high heat.

6. Reduce the heat to medium and low heat to collect the juice slightly. Use a spoon to gently squeeze the strawberries until they are broken. (No need for those who like large grains)

7. When the soup is thick and viscous, add a tablespoon of maltose and continue to cook to the extent you like.

Tips:
1. If you do a lot, you can put some lemon juice to preserve it.

2. There is nothing left to do with maltose.

3. The bottle of strawberry jam must be sterilized and free of oil and water.

4. Put the cooked strawberry jam in the refrigerator and eat it as soon as possible.

5. Please adjust the amount of sugar according to the sweetness of strawberries and your own taste.