1.
Rinse the strawberries carefully under running water, drain and remove the stalks
2.
Put it in a large basin, sprinkle with caster sugar, add lemon juice
3. Mix gently with a spatula, wrap in plastic wrap and place in the refrigerator to soak overnight
4. The next day, prepare to start cooking: first wash the glass bottle to be filled with jam and put the bottle cap into the pot, add water to boil, and continue to boil for 5 minutes, remove the bottle and cap and place on the drying rack to dry. Or use the oven to dry at low temperature. If the cap has a rubber pad, it should not be cooked for a long time. It will be blanched in boiling water.
5. Then pour the strawberries that have been soaked in juice into a deep pot. Some sugar will be deposited in the pot. Use a spatula to scrape them off. Cut the vanilla pods and scrape out the seeds and put them in the pot together with the pods (if you don’t have it)
6. Turn on high heat and cook, full fire
7. Add butter after boiling
8. Stir continuously until thick, it takes about 15-20 minutes
9. It starts to thicken during the cooking process, but when there is still some juice, you can take out a spoonful. It is good to use as a mirror pectin or as a jelly layer for mousse.
10. After cooking, bottle it while it is hot, tighten the lid, let it cool, and store it in the refrigerator.
11. Strawberry jam with large particles is boiled in this way. If you prefer one without particles, then turn off the heat and stir for a few minutes, then boil it again and then bottle it. Because the strawberry jam has cooled down during stirring, just boil it again.
12. The above amount is filled with three small bottles and half a bowl. I prepared the half bowl for dessert these two days, so I don’t need to seal it.
13. The prepared strawberry jam is used for spreading bread, drinks, desserts, etc. There are many uses, it depends on your own use.
Tips:The butter is added to reduce the froth during the cooking process. I like to add vanilla bean pods when cooking strawberry jam. If you keep drowning the froth and vanilla seeds, you can add butter without froth and cook. The taste and appearance of the strawberry jam is very clean and not greasy
It is recommended to use a small-capacity bottle for strawberry jam. After opening a bottle, it will be eaten a few times. If you use a large bottle, it will be opened too many times and it is easy to decay. You must use a clean tool to dig it out every time. If you use a spoon covered with saliva, it will definitely break. The storage time of strawberry jam is directly related to the amount of sugar used and the message of the bottle. This amount of sugar can be stored for about 3 months in cold storage. It is in an unopened state. Open it. Eat it as soon as possible
