Red Wine Strawberry Jam
1.
[Selected Strawberries]-Choose medium-sized, round-shaped strawberries with uniform and bright colors.
2.
[Soaking and cleaning]-Put baking soda or salt in the water, soak the strawberries for half an hour to remove pesticide residues and microorganisms, and then rinse.
3.
[Strawberry dicing]-Cut the strawberries into half lengthwise one by one. Do not chop them with a knife or mash them with a mixer. The cutting method and size of the particles will indeed affect the taste.
4.
[Strawberry pickling]-Put the cut strawberries, crushed rock sugar and red wine into a container, and marinate for one to two hours (a lot of water is enough)
5.
【Boiled on medium heat】- Put it in a non-stick pan or an enamel pot (don’t use an iron pan!) Boil on medium heat, stirring with a wooden spoon, to prevent the pot from sticking.
6.
[Seasoning and collecting juice]-Boil until the jam begins to thicken, squeeze in fresh lemon juice by hand, continue to simmer and stir evenly.
7.
【Bottling and sealing】-The viscosity of the jam becomes higher, large bubbles are generated in the pot, and the jam begins to splash out without obvious flow. It can be out of the pot, put it into a sterilized container, and seal it for refrigeration.
Tips:
1. [Material selection]: Strawberries should be naturally ripe and medium in size. Strawberries that are too large are often not sweet in the middle, too small and sour, and do not need deformed strawberries. They are bright and fresh without indentation; rock sugar and red wine should also be selected. Good point, it's best not to use sugar, it will be colder.
2. [Cut]: You must pay attention to the strawberry pieces, don't chop them randomly, it is best to cut them in half lengthwise, because if they are too small, there will be no grainy taste, and the strawberry jam will be "old" and the color will be dark. Sweet and sour will also be affected.
3. [Boiling]: It is recommended to cook on medium heat, not low heat for too long, the jam will be "older", don't make too much jam in each pot, the boil time will naturally become longer if there is too much material, strawberry jam is not like other jams Or stew bone soup! It also needs to pay attention to freshness and taste. From the pot to the pot, one to three catties of strawberries are boiled for about thirty to forty minutes.
4. [Preservation]: The container must be disinfected, because there are no other additives in the jam, only lemon juice and sugar serve as the quality-preserving ingredients. After bottling, seal and refrigerate. Avoid! Consume as soon as possible after opening the bottle. Jam can not be exposed to the air for a long time, it is easy to oxidize and ferment, resulting in the loss of nutrients.
5. [How to eat]: Bread, biscuits, mixed with yogurt are a perfect match, eat porridge, make cakes, make ice cream, make popsicles, various ways to eat, welcome to communicate~
