See Also Strawberry Jam~~~fifteen Minutes to Make Strawberry Jam

Name: See Also Strawberry Jam~~~fifteen Minutes to Make Strawberry Jam
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 840g Strawberry; 180g White sugar; 1/2 Lemon juice

by salila82

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Strawberries are coming off the market again. From the initial ten yuan a catty to ten yuan four catties, this year's strawberries are really enough. Quickly make a few bottles of strawberry jam and slowly taste the sweetness of strawberries. Ripe strawberries are sweet and attractive, and the taste is much richer than when they cost more than ten yuan a catty. But now is when the crispy melon and big cherries are on the market, the strawberries are in the cold, and the price drops again and again. . At this time of the year, some strawberry jam will be made for relatives and friends. It is easy to make and delicious. Today, I made a special note of the cooking time. It took 15 minutes in total. How about it? It's fast, right? If you happen to have a large-caliber non-stick pan at home, try it out. (Our family likes strawberry jam with grains. If you like a delicate taste, you can puree it in a blender and then boil it)"

Ingredients

See Also Strawberry Jam~~~fifteen Minutes to Make Strawberry Jam

1. Wash the strawberries, cut the large particles, put in 100 grams of white sand and mix them evenly, then put them in the refrigerator to marinate overnight. A lot of water will be marinated the next day, and part of the juice will be poured out. (I pour out a half glass and add water to it, it tastes great) Pour the strawberries into a non-stick pan and bring the temperature to 200 degrees and bring it to a boil.

See Also Strawberry Jam~~~fifteen Minutes to Make Strawberry Jam recipe

2. Squeeze lemon juice during the heating process, half a large lemon is enough.

3. Keep the temperature at 180 degrees or 200 degrees, and keep stirring. (Because the firepower is relatively large, strawberry juice is easy to splash out during the cooking process, it is best to wear an apron and cover the area around the induction cooker with newspaper)

4. Cook until the soup is almost harvested, and add lemon juice when the strawberry jam thickens.

5. Cook for a few more minutes to get out of the pot.

6. Wash the bottles in advance, blanch them with boiling water, and put them in the oven to dry for later use. Put the strawberry jam in the bottle while it is hot, seal the mouth, upside down, and put it in the refrigerator after cooling.

Tips:
1. The strawberry jam cannot be boiled in an iron pan.
2. The saucepan should be open. The larger the diameter, the easier it is to evaporate the water, which can greatly reduce the cooking time.
3. The more sugar you put, the stronger the antiseptic power, and the longer the preservation time.
4. My strawberries are very sweet, and the amount of sugar is not too much. You can add sugar as appropriate.