Chinese Food
Fresh and pure strawberry jam. I cook some every year~
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How about some jam? I make some strawberry jam in the season when strawberries are on the market in large quantities every year. Bright, sweet and pure. It can be kept in the refrigerator for a long time. Use it to spread bread, make ice cream, make mousse, mix yogurt. It's a very good choice. In strawberries and many other fruits, there is a kind of acid polysaccharide called pectin. It is fried and heated together with sugar. When the water is evaporated, it will show a thick gelatinous texture. This is the texture of jam we are familiar with. Market jams. Because of cost considerations, they often do not use large quantities of fruit. They use gelatin, thickener and essence to make up the fruit. But our homemade jam is not only absolutely natural, but also has a long shelf life. You'll know after you've tried. The flavor of homemade strawberry jam is stronger
Cooking ingredients
Cooking Steps
Step1:Wash and dry strawberries. Cut into small pieces with a knife.
Step2:Add sugar in strawberries, mix well, and make the sugar adhere to strawberries evenly. Cover with plastic wrap and refrigerate for more than 3 hours (refrigerate overnight if possible). ★ the strawberries will come out of the water after curing for enough time. At this time, it is used to stir fry the jam to achieve better results. Of course. If you are in a hurry, you can also stir fry directly after mixing with sugar.
Step3:Prepare lemon juice. Squeeze out fresh lemon juice and set aside.
Step4:Put all the strawberries and the exuded water into the pot. Stir fry over high heat.
Step5:Stir fry until the strawberries are soft. Then stir fry until the water evaporates and thickens.
Step6:When stir fry until it is thick, add lemon juice, stir well and turn off the heat. The jam will be stir fried. Put jam in a clean container. Seal and store in refrigerator.
Cooking tips:1. Cut the strawberries first, marinate them with sugar until the water seeps out, and then stir fry them to make a better jam. If the pickling time can reach 24 hours, the effect will be better. If you can't wait. Three hours is OK. If you can't wait. Mix the strawberries and sugar and stir fry them in the pot. When heated, they will also come out of the water. It can also make jam. The effect will be slightly worse. 2. If the strawberry is fried for a long time, the color will turn black. So try to use a wide pot to make the water evaporate faster. Do not fry too much at a time. Do not use a narrow milk pot and other pots. 3. Use non stick pot, stainless steel pot to fry strawberry jam. Don't use iron pot. Iron pot will make the jam black. 4. Strawberry jam is rich in sugar and has a long shelf life. As long as the container for strawberries is clean and sealed, they can be kept in the refrigerator for several months. 5. A container for jam. Boiled in boiling water beforehand
