Homemade Strawberry Jam—preserve The Rich Aroma of Strawberries

Name: Homemade Strawberry Jam—preserve The Rich Aroma of Strawberries
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Fresh strawberries; 20g Lemon juice; 180g Caster sugar

by Star woman

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Spring is here, and it's time for strawberries to go on the market again. Strawberries are delicious, red and tender, and the flesh is juicy, which is very tempting to look at. Strawberry has high nutritional value, rich in vitamin C, and has the effect of helping digestion. At the same time, strawberry can also clear heat and relieve heat, promote body fluid and relieve thirst, diuresis and relieve diarrhea, relieve throat and relieve cough. People tend to have more irritability in spring, and eating some strawberries can suppress it.
However, strawberries contain a lot of water, they will be damaged by collisions, and they are easily infected by microorganisms and rot and deteriorate. They are very difficult to store. If you buy too many strawberries and can't eat them, make them into strawberry jam! The prepared strawberry jam can be eaten with bread at breakfast, or poured on yogurt or pudding to increase the taste. Homemade jam has no additives and is safe and healthy to eat. "

Ingredients

Homemade Strawberry Jam—preserve The Rich Aroma of Strawberries

1. After washing the strawberries, remove the stalks, cut them into small pieces with a knife, and put them in a sealed glass jar;

Homemade Strawberry Jam—preserve The Rich Aroma of Strawberries recipe

2. Sprinkle an appropriate amount of granulated sugar on the strawberries;

3. Close the tightly sealed lid, shake the sealed jar up and down to make the sugar evenly adhere to the strawberries, then put it in the refrigerator overnight;

4. After refrigerating, the moisture in the strawberries will seep out, and you can continue to the next step at this time;

5. Put all the strawberries together with the oozing water into the pot and stir fry over high heat; (Enamel pot or stainless steel pot can be used, not iron pot)

6. Stir continuously until the strawberries are soft, then slowly boil them dry over medium heat;

7. When the stir fry reaches a thick state, turn off the heat, add the lemon juice, stir evenly, and the jam is ready;

8. Put the jam in a clean container, seal it and store it in the refrigerator.

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. The container for the jam has been boiled in boiling water and dried naturally. If you reduce the sugar in the recipe, it will also reduce the shelf life of the jam.

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. If you like the delicate feeling of jam, you can stir and break the jam after the jam is stir-fried. I like the feeling of flesh, but I didn't do it.

6. How to clean strawberries correctly: First, rinse them with tap water continuously. The flowing water can prevent pesticides from infiltrating into the fruits. After washing, soak them in light salt water or rice water for 5 minutes to remove harmful microorganisms and pesticides remaining on the surface of strawberries. In addition, when washing strawberries, be careful not to remove the strawberry pedicles. If the pedicled strawberries are soaked in water, the residual pesticides will enter the fruit with the water, causing more serious pollution. Do not soak strawberries with detergents such as Detergent. These substances are difficult to clean and easily remain in the fruit, causing secondary pollution.