1. 800 grams of strawberries are washed and drained, and the strawberry stems are removed. Then divide each strawberry into 4 small pieces. The small basin containing the strawberries must be very clean without oil and water! I cooked two small jars of strawberry jam as shown in the picture with 800 grams of strawberries.
2. Then add 300 grams of caster sugar to the strawberries. Don't reduce the amount of sugar when making strawberry jam, because sugar can also play a role in preserving freshness when it is stored.
3. Pour in the fine sugar and stir well and marinate for more than 2 hours. It's ok to see the strawberry juice.
4. Squeeze the strawberries with your hands to make them crumble.
5. Put the strawberries in a clean casserole or a glass pot with no oil and water and boil on low heat. When they boil for about 8 minutes, add half of the lemon juice and squeeze the juice of half of the lemon into the pot. Don’t go away during the cooking process, stir frequently to avoid strawberry jam.
6. Then cook for about 20 minutes until the strawberry jam is thick and then turn off the heat. The strawberry jam is thinner in the first 8 minutes, so just stir it from time to time. The strawberry jam becomes thicker and thicker in the later stage, and the strawberry jam needs to be stirred quickly and continuously. Be careful not to be scalded by the strawberry liquid. The faster you stir, the less likely it is to be scalded!
7. Put the fried strawberry jam into a clean glass bottle, cover it upside down for a while, and then store it in the refrigerator for about 1 month.
Tips:Put the fried strawberry jam into a clean glass bottle, cover it upside down for a while, and then store it in the refrigerator for about 1 month.
