Strawberry Jam
by Amy_chen_DAuxrv
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Fresh strawberries are soaked in brine
2. Wash with clean water, remove the leaves, and drain the water
3. Cut off the white part and then cut into 2 halves. Marinate strawberries with 100g of fine sugar, stir well and marinate for 2.3 hours, and put them in the refrigerator.
4. Prepare a lemon, roll it on the cutting board and cut in half to get the juice
5. Leave the lemon peel, try not to cut the white part of the meat, the white part is bitter 😂. Then chop the lemon zest finely. You don’t need to see the lemon zest. I personally like the refreshing taste of lemon ☺
6. Heat the pan, pour the strawberries into the pan, add rock sugar and lemon juice, lemon chopped
7. Add a small piece of butter, the butter can reduce the froth, and adding butter can add a strong fragrance to the jam. It will not taste obvious buttery after cooking, but it will feel that the jam is very fragrant. You have to keep stirring, the jam is usually boiled to 105 degrees of viscous state.
Tips:1. It is best not to reduce the amount of sugar. The amount of sugar in the formula can play a preservative effect. If there is no requirement on the shelf life or if you eat it in a short time, you can reduce the amount of sugar.
2. Pickling strawberries is a very important step, that is, the strawberry will produce juice after pickling, and its shape can be well preserved.
3. Roll the lemon on the cutting board to get more juice. The lemon is added to combine with the natural pectin in the fruit, which will play a role in solidification.
4. Butter can reduce froth, and adding butter can add a strong fragrance to jam.
5. If it needs to be stored for a long time, it should be stored in a glass bottle with high temperature sterilization.
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