1. Wash the strawberries and drain the water
2. Use a quick absorbent non-woven fabric to absorb the moisture on the surface of the strawberry
3. Cut off the stalk of the strawberry for later use,
4. Sprinkle a layer of sugar on the bottom of the container and add the strawberries that have been diced.
5. Add a layer of strawberry diced to a layer of sugar
6. Finally, sprinkle a layer of sugar on the surface of the strawberry, cover it with plastic wrap, and put it in the refrigerator for 8 hours
7. Strawberries after refrigeration will release a lot of water.
8. Put all the strawberries and the oozing water into the pot and stir fry over high heat
9. Stir continuously until the strawberries are soft, then slowly boil them dry over medium heat. When the stir-fry reaches a thick state, turn off the heat, add the lemon juice, stir well, and the strawberry jam is ready.
Tips:1. Strawberries need to be cut first, pickled with sugar until the water seeps out, and then stir-fried to make a good jam. If the pickling time can reach 24 hours, the effect will be better, if you can't wait, three hours is OK.
2. The color of strawberries will turn black if they are fried for too long, so try to use a large pot with a wide mouth when frying, so that the water can evaporate more quickly, instead of using narrow-mouthed milk pans and other pots.
3. Strawberry jam is rich in sugar and has a long shelf life. As long as the strawberry container is clean and sealed, it can be stored in the refrigerator for up to several months.
4. Lemon juice helps the extraction and effectiveness of pectin, so add a little lemon juice to the formula. You can use fresh lemon juice or concentrated lemon juice on the market.
5. The container for the jam, boiled in boiling water in advance and dried naturally, so that the jam can be stored longer.
6. If the sugar in the formula is reduced, the shelf life of the jam will also be reduced.
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