Strawberry Jam
1.
Rinse the strawberries several times and soak them in light salt water for ten minutes.
2.
Change the water again, add an appropriate amount of flour or cornstarch and wash it again, and then wash it with running water for a while.
3.
Add white sugar to marinate, marinate for more than 2 hours or longer, I marinate in the refrigerator for half a day.
4.
A lot of water will come out of the strawberries after marinating.
5.
Pour the marinated strawberries into an enamel pot and start cooking (you can also use stainless steel pots, but not iron pots), and skim the foam.
6.
Cook for a few minutes, then pour in lemon juice and cook.
7.
When it becomes thick, stir the anti-blurring pot frequently. You can press the minced pulp while stirring.
8.
Cook it until it is thicker and it feels that there is more gum. This can also be decided according to your own preferences. While hot, pour it into a bottle that has been boiled in boiling water and dried thoroughly (the lid of the bottle should also be blanched with boiling water).
9.
Add a layer of tin foil, cover the lid upside down, and place until it cools. Store in the refrigerator and use a clean spoon when eating. (Regarding the shelf life, I haven’t tried it for too long. If the equipment is sterilized, it should be okay for 10 to 15 days. Other netizens who have done it have also said that it can be stored for a month. Please use it as soon as possible according to the actual situation. )
