Queen's Strawberry Jam

Name: Queen's Strawberry Jam
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Fresh strawberries; 50g water; 450g White sugar; 1/4 lemon

by Baa Mind and Happy Rabbit

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The recipe is based on the French jam queen Christine Ferber, the method is actually very simple, in fact, it is more labor-saving than traditional cooking.
Strawberries are pickled with sugar to release natural pectin, which can save cooking time and retain the best color and flavor to a greater extent.
The fragrance is rich and the color is gorgeous. You can experience the legendary "like red wine" feeling when you strain the syrup and boil it.

The strawberry chunks are translucent and have a ruby-like luster.
Taste it directly, the mellow and lingering sweetness has a fresh and natural strawberry sour fragrance, which is strong but not greasy. "

Ingredients

Queen's Strawberry Jam

1. Prepare the ingredients: 1/4 fresh lemon juice, you can use white vinegar or fruit vinegar to replace sugar, you can use maltose to replace part of it

2. [Day 1] Strawberries are soaked in clean water for 15 minutes without removing the stems, so that most of the pesticides can be dissolved in the water. Then change the salt water, and soak the strawberry leaves for 5 minutes. Finally, wash it again with cold boiled water. Do not rub your hands or use detergent. Wipe off excess water on the surface, and remove the stems and leaves, and the net weight is 500 grams. Use a knife to cut two petals, the larger strawberry cut into four

3. Mix 50 grams of water, 450 grams of sugar, and 1/4 lemon juice in a bowl

4. Dip the sliced strawberries into the mix thoroughly. Wrap the bowl with plastic wrap or cover it and let it soak overnight in a cool place (please put it in the refrigerator if it’s hot)

5. [Day 2] Pour all the dipped strawberries and sugar juice into a deep pot, boil until slightly boiled and stir gently

6. After boiling, pour it back into a large bowl, cover with plastic wrap or cover, and let it soak overnight in a cool place.

7. [Day 3] Strain the strawberries together with the syrup, pour the syrup into a saucepan of jam, and set aside the strawberries

8. Boil the syrup and carefully remove the foam with a stainless steel spoon. Concentrate the syrup and reach 105°C (that is, boil and burn for a few minutes)

9. After reaching 105 degrees, add strawberries.

10. Boil again and remove the foam. Then boil for about 5 minutes while stirring gently.

11. At this time, the strawberry will appear translucent like candied sugar. Put a few drops of jam on a cold plate and check the consistency: the jam should be slightly gelatinized and not runny.

12. When the consistency is reached, remove the jam pot from the fire. Fill the jar immediately and cap it. After cooling down completely, put it in the refrigerator.

13. Utensils for jam should be sterilized in advance. It is recommended to use glassware with a metal bottle cap, and cover it immediately after pouring the hot jam. The cap will automatically suck tightly after cooling, which is more conducive to long-term storage. (Metal bottle caps processed with resin are more resistant to fruit acid. It is a good choice to keep the bottle after eating commercially available pickles or jam)