Homemade Strawberry Jam
1.
Use a knife to remove the stalks of the strawberries, wash them well, drain the water, and cut into small pieces. Add granulated sugar and mix well. Let it stand for 2 hours to allow the fruit to precipitate (it can be stored in the refrigerator when it is hot). Squeeze the lemon juice and set aside.
2.
Pour the strawberries into the casserole, add rock sugar, turn to medium-low heat and cook slowly, keep stirring with a spatula to prevent sticking to the bottom. Add lemon juice when it is slightly viscous and turn off the heat until it thickens.
3.
Put the jam jar in the pot in advance to boil and sterilize, put the strawberry jam into the bottle while it is hot, invert it to isolate the air, let it cool and put it in the refrigerator.
4.
If you have any questions, please contact us on Weibo or WeChat. When you join, please write your nickname in the kitchen for the verification code, so that you can check in.
Welcome to follow Weibo: http://weibo.com/u/5586961638
WeChat ID: yjyhcf1206
Tips:
Strawberry jam is not recommended to reduce sugar in large amounts, unless it is eaten in a short time. Sugar can increase the shelf life. After reducing sugar, it is easy to mold. The addition of lemon juice can play a preservative effect.
Everyone makes different water content and sugar content, and the shelf life is also different, so don't ask me how long it can be stored. The thicker and the more sugar, the longer the shelf life.
