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1. Strawberries are soaked in water for 15 minutes, and then washed.
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2. Remove the strawberry pedicles and soak up the water with a kitchen paper towel.
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3. Cut off a part of the strawberry head and cut the rest into small pieces.
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4. Squeeze a lemon, about 50g.
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5. Then let's pickle the strawberries. Find a large bowl and spread a layer of strawberries on the bottom layer.
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6. Spread a layer of rock sugar.
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7. Repeat this, the last layer should be covered with strawberries.
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8. Pour the lemon juice in, try not to pour it in one place.
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9. Seal it tightly with plastic wrap and keep it in the refrigerator overnight.
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10. Take out the marinated strawberries the next day. At this time, you can see that most of the rock sugar has melted, and the strawberry liquid has watered out.
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11. Pour the strawberries in a thick-bottomed milk pan and heat them over medium heat.
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12. After the water boils, you will find a layer of foam on the surface. Use a strainer to remove them.
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13. At this time, we can disinfect the bottle first. After the bottle is cleaned quickly, it is buckled upside down on the grilling net, and the oven is heated at 110°C for 15 minutes.
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14. After about 15 minutes of cooking, the strawberries started to become very soft.
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15. Dip the strawberry juice with a spatula, you can leave marks after hand strokes, then you can change it to a small fire.
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16. Cook on low heat for about 30 minutes, until the strawberry jam thickens on the sides.
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17. Use a spoon to fish out a little bit, as shown in the figure.
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18. Put the jam into the bottle, 8 minutes full.
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19. Tighten the lid upside down and let cool.
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20. It can be kept in the refrigerator until the next day.
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21. The strawberry jam is super delicious, and the bread is perfect.
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Tips:1. Lemon juice must not be omitted. In addition to increasing the flavor, it can also make the color of strawberry jam more crystal clear.
2. The amount of rock sugar can be adjusted according to the sweetness of strawberries, but it is not recommended to reduce too much. Sugar can play a role in preserving.
3. The foam that comes out when cooking jam must be scooped out, otherwise the finished jam will be easily broken.
4. The bottle must be sterilized at high temperature. After filling the jam, the inverted button can form a vacuum state.
5. The jam needs to be kept refrigerated and must be scooped with a clean spoon when eating.
6. The jam can be kept under refrigeration for about 3 months if it is not opened, depending on the environment of your refrigerator. Eat as soon as possible after opening.
7. The amount of recipe can hold 3 jam jars of 180ml.
