1. Wash the strawberries and remove the stalks. Soak in baking soda for a while and then wash, scrub carefully.
2. Cut into small pieces. If you use a mixer to make a slurry, it's fine. When cut into small pieces, it tastes small grainy.
3. Pour into a clean pot and add a piece of rock sugar. Don't need too much rock sugar, otherwise it will be very greasy. Strawberries will have less moisture after being boiled in a hot pot and will be sweeter without adding a lot of sugar. You can add a little water to let the strawberries cook for a while.
4. Continue to cook until it gets thicker and thicker, then turn off the heat. You can add a little lemon juice, which is said to make the taste fresher, easier to make a sauce, and better preserved. But if there is no preparation here, it will be saved.
5. Prepare a clean bottle in advance, pour the strawberry jam, seal it, and store it in the refrigerator. ^^
Tips:As shown in the picture, we used 14 strawberries, not too big or too small, probably a bottle of strawberry jam. It can't be stored for too long in the refrigerator, and it will be eaten in about 1 week. It is recommended not to make too much sauce each time. Compared with fresh strawberries, strawberry jam has a sweet and sour taste and a soft and glutinous texture. It is very suitable for mixing with food, such as toast slices and egg noodles.
