Strawberry Jam
1.
Add a little salt to fresh strawberries and soak them in clean water for half an hour to remove surface dirt and pesticides.
2.
Remove the stems of the strawberries and cut into small cubes.
3.
Add white sugar.
4.
After stirring, let it stand for 2 to 3 hours.
5.
After standing, the strawberry will ooze a lot of soup and pectin.
6.
Use a spoon to crush large pieces of strawberries that have become soft.
7.
Pour the strawberries into a non-stick pan, boil on high heat, stirring constantly.
8.
Use a small spoon to skim off the boiled foam.
9.
Squeeze the lemon juice of half a lemon.
10.
Continue to cook on low heat, stirring constantly, until the pulp is sticky.
11.
Boxed.
Tips:
Xiao Ji's broken thoughts:
1. The amount of sugar depends on personal preference, but more sugar can be stored for longer.
2. When making jam this time, I deliberately did not add maltose, because the strawberry itself will produce more pectin than other fruits, which is enough to make the pulp sticky.
3. In fact, you can also use a food processor to stir the pulp, but the strawberry pulp is soft and easily broken. I still like the jam with a bit big fruit texture, so I chose the original method of pressing with a spoon.
4. Homemade jam does not contain any preservatives and additives, so it is recommended to store it in the refrigerator.
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