Sweet and Sour---strawberry Jam

Sweet and Sour---strawberry Jam

1. Wash the strawberries, remove the stalks, and drain the water for later use.

2. Divide the strawberries into quarters, add all the white sugar, mix evenly, and refrigerate for more than 4 hours.

3. After four hours, it can be seen that a lot of water has precipitated from the strawberries, and the water can almost submerge the strawberries.

4. Pour the strawberries into a saucepan and place them on the induction cooker. Bring to a boil first, then turn to medium heat. Stir continuously while frying, so as not to simmer the pot.

5. Stir-fry until the water is pleasant to the touch, and the strawberry jam becomes thick and can be bottled while it is hot, and then it can be buckled immediately, and it will be stored in the refrigerator for a cold meal after it has cooled down.

6. Strawberry jam with a beautiful color, make one quickly.

Tips:

1. Regarding the amount of sugar: The book says to put 60%-100% sugar, this sugar content is sweet. Generally, sugar is about 1/5 of the weight of strawberries.

2. You can't use an iron pan to cook the sauce, you can use a stainless steel pan or a non-stick pan.

3. The cooking time should be controlled well, the color of strawberry jam will turn black if it takes too long.

4. The bottle of strawberry jam is best made of glass, blanch it with boiling water, and then dry it in the oven.

5. It is best to make the pot open, so that the water disperses quickly to shorten the cooking time and prevent the sauce from turning black.