Vanilla Strawberry Jam
1.
Prepare the jam bottle and the cap, put it on the steamer in advance, steam it on high heat for 30 minutes, take it out and let it air dry. (Sterilization can extend the shelf life of jam)
2.
Lemon juice can resist oxidation, prolong the shelf life and brighten the color of the jam; choose healthier sugar and avoid the use of refined white sugar; the higher the sweetness, the longer the shelf life;
3.
Vanilla bean pods increase the aroma and flavor of jams, and can make jams with similar flavors as those on the market, without chemical additions; maltose can increase the consistency and Q feeling of jams, making jams taste better;
4.
Choose small-grain strawberries, which are cheap and suitable for making large-grain jams; soak them in light salt water for 5 minutes and then wash them;
5.
Pick Ye Di. Put it in a large bowl, preferably a glass bowl or stainless steel bowl with better corrosion resistance;
6.
Lemon juice
7.
Add rock sugar, brown sugar and lemon juice to the strawberries;
8.
Stir evenly;
9.
Cover and seal, put in the refrigerator for 4 hours;
10.
Cut the vanilla bean pod from the middle and use the tip of a knife to pick out the vanilla seeds;
11.
Put the marinated strawberries into a boiling pot (glass or stainless steel pot, don't use an iron pot), add vanilla seeds and the shell of vanilla bean pods;
12.
Bring to a boil on high heat and cook until the soup is reduced by more than half, pick out the vanilla shells;
13.
Add maltose;
14.
Change the heat to medium and low, continue to simmer, press the strawberries while cooking, squash and smash the strawberries;
15.
You can taste it, if it doesn't feel sweet, you can add some sugar;
16.
As the jam becomes more and more viscous, keep turning the heat down and stirring constantly. Don't use too much force or too fast when stirring. The jam may splash out and be careful of burns;
17.
Cook until the jam hangs on the spatula, use your fingers to lightly draw a line, the jam will not immediately close, the concentration is good.
18.
Bottle while it is hot;
19.
Let it cool down.
