Strawberry Jam Suitable for Preservation
1.
Wash the strawberries, wipe dry, cut off the stalks, divide the large strawberries into four, and keep the small ones whole.
2.
Put strawberries in a bowl, add fine sugar, stir gently, cover with plastic wrap, and refrigerate for more than 3 hours.
3.
Separate the marinated strawberries from the sugar water.
4.
The juice is boiled over medium heat to create a sticky feel.
5.
Add the pulp and lemon juice and stir gently while cooking.
6.
In the process of boiling the sauce, skim the froth.
7.
The pulp swells due to the syrup, and it can be turned off when the whole is very viscous.
8.
Put it into glassware sterilized with boiling water while it is hot, tap the bottle a few times, invert it for 30 minutes, and then place it upright. After being completely cooled, put it in the refrigerator for storage.
Tips:
Tips for preserving jam:
The sugar content of strawberry jam suitable for preservation is 40% of the strawberry pulp.
1. The container for jam should be oil-free, water-free, and odor-free. (It can be disinfected in a sterilizer or boil the container thoroughly with boiling water and dry it)
2. Put some lemon juice when the jam is boiled. (If there is no fresh lemon, you can use dried lemon instead)
3. After bottling the jam, tap the bottle body a few times so that there are no air bubbles between the jam.
4. Use oil-free and water-free spoons when taking food.
