1. Wash the strawberries and soak in salt water for two minutes
2. Remove the stems of the strawberries, cut into pieces, add rock sugar and mix well
3. Then seal it with plastic wrap and keep it in the refrigerator until the pectin is completely exuded
4. The pectin is completely oozing out and you can start cooking
5. Heat, start to simmer, stir constantly to avoid sticking to the pan, skim the foam, and simmer until thick
6. Squeeze lemon slices into the pot and cook for a while.
7. Sterilize the glass bottle in boiling water, take it out and drain the water. You can use kitchen paper to absorb the water.
8. Boil until
9. Fill the bottle and seal it upside down and let it cool, then put it in the refrigerator and keep it in the refrigerator for half a month
Tips:Lemon juice is sour, if you like more sweetness, put less lemon juice! In addition, lemon juice acts as an antiseptic. If you put less, please consume it as soon as possible.
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