Rice Cooker Version of Strawberry Jam

Name: Rice Cooker Version of Strawberry Jam
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Strawberry; a little salt; 100g crystal sugar; Some Lemon juice (or white vinegar)

by Yuebao Mama

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The strawberry season is coming to an end. I wonder if I can make some strawberry jam during this time and continue to enjoy the sweet taste of strawberries?
Normally everyone has to stand in front of the gas stove to make strawberry jam, guarding a pot and stirring constantly. . .
Because the strawberry itself has a large water content, a lot of water will come out during the heating process. If you don’t stand in front of the pot, it will give you a red "broad ocean" in a while. You must think of a lazy way. Help". . .
Strawberry jam made with a rice cooker is simple in materials and methods. Although it takes a little longer, the finished product is really good, sweet and sour, and you don’t need to worry about it!
Strawberry jam can be spread on toast and eaten in homemade yogurt. It can solve the accumulation of fruits and promote appetite. The best of both worlds!
Stop talking nonsense and serve the recipe! (*^__^*) Hehe...

Ingredients

Rice Cooker Version of Strawberry Jam

1. Add a little salt to fresh strawberries and soak them in clean water for half an hour to remove surface dirt and pesticides.

Rice Cooker Version of Strawberry Jam recipe

2. Wash the soaked strawberries, drain the water, remove the leaves and stalks, then cut into pieces and set aside. (I like the fleshy feeling, a strawberry is cut into four pieces)

3. Squeeze some lemon juice or white vinegar to make the strawberry jam have a richer taste and better taste, and it can also make the finished product beautiful in color and prolong the storage time; (you can keep it)

4. Stir evenly with chopsticks and marinate for 10 minutes;

5. At this time, the strawberry has softened and the water is discharged, and then pour the strawberry into the rice cooker;

6. Add rock sugar

7. Stir evenly;

8. Close the lid of the rice cooker, then turn on the electricity, press the "function" button to select "standard cooking", and then press the "start" button to start working~

9. When the rice cooker has boiled for about 5 minutes, open the lid and stir; (this time the strawberries have already boiled! A lot of water comes out too, and a lot of water will come out during the heating process, so the rice cooker does not need to cover the lid. La! Keep opening the lid to make strawberry jam!)

10. Boil until the water is slowly collected to dry and become viscous, and all the jam is scooped up, and then the power can be cut off;

11. Put the strawberry jam while it is hot into a glass bottle that has been soaked in hot water beforehand and drained;

12. Tighten the lid and buckle until it cools down. Keep in an airtight refrigerator, because there are no additives added, so eat as soon as possible after opening the lid.

Tips:
1. Generally, jam is made according to the ratio of one portion of pulp to 60%-70% sugar, because sugar can make jam thick, and sugar is a good preservative, don’t use too little just because you don’t want to eat too sweet Sugar, this will shorten the shelf life of the jam.
2. In addition to increasing the sourness, lemon juice can also increase the aroma and has a sterilizing effect, so don't omit it.
3. It is best to use glass for the jam container, and it should be sterilized by boiling water for 5-10 minutes in advance, drain the water for use, do not use a towel to wipe it, it is easy to stick to the fine cotton wool.
4. Use a clean and water-free spoon every time you eat, so that the strawberry jam can last for about 1-3 months.