Refusal of Food Additives-[strawberry Jam]

Refusal of Food Additives-[strawberry Jam]

1. Wash the strawberries to remove moisture, and cut into four small pieces (depending on the size of the strawberry)

2. Add granulated sugar and mix well with chopsticks to make strawberries evenly covered with granulated sugar

3. Cover with a lid or wrap in plastic wrap and store in the refrigerator for 24 hours

4. Take out the refrigerated strawberries, at this time the moisture of the strawberries has ooze out

5. Put the strawberries into the pot together with the oozing water and stir fry over high heat

6. Stir fry until the strawberries are soft, turn to medium heat and slowly boil to dry

7. Turn off the heat when it becomes thick, add the lemon juice and stir evenly. Put the made jam into a clean container, seal it and put it in the refrigerator.

Tips:

1: Don't use an iron pan when stir-frying, you can use either an enamel pan or a stainless steel pan

2: If the strawberry is fried for too long, the color will turn black, so try to use a large pot with a wide mouth when frying, so that the water can evaporate faster, instead of using a narrow-mouthed milk pot and other pots.

3: Strawberry jam is rich in sugar, if the amount of sugar is reduced, the shelf life of the jam will be reduced

4: Lemon juice helps the extraction and effectiveness of pectin, so add a little lemon juice to the formula, but not too much, because too much lemon juice will overwhelm the umami flavor of the strawberry, you can squeeze it with fresh lemon For the juice, you can also use concentrated lemon juice.

5: The container for the jam must be clean and free of water in order to keep the jam for a longer time.