Chinese Food
Strawberry jam
(769983 views)Cooking ingredients
Cooking Steps
Step1:Strawberries to be cleaned and cut into piece
Step2:Cut strawberries and sprinkle them with sugar. The amount of sugar is like a cold tomato
Step3:Marinate the strawberries for one to one and a half hours to make them soft and water ou
Step4:Don't put water in the pot and put strawberries in it. Boil one or two pieces of ice sugar over low heat. The amount of ice sugar depends on the number of strawberries and personal preference
Step5:Simmer slowly, don't worry. It's easy to paste. It's easy to boil until the water dries up and becomes thick. When it's ready to boil, it's better to bring a sleeve (the amount of boiling in the afternoon is large, so there are more splashes, and the arms are scalded)
Step6:If the strawberries are not cut small enough, the cooking time may be longer. You can also reduce the fire after the color of the strawberries becomes darker. Press it with a spatula to shorten the cooking time. In the picture, the water is almost dried. If the amount is large, it is recommended to add some lemon juice. Small amount can also add a little to increase the flavor.
Step7:Put it in a clean glass jar, because it's not added, you should eat it as soon as possible. It's good to make a bread cake or a breakfast jam. You can also spoon it into yogurt and turn it into strawberry yogurt
Cooking tips:Before I went to study the problem of cooling and covering again and covering while hot, I thought that there would be water vapor when it was hot, which would cause deterioration. But it seems better to cover when it is hot. The best way is to put the bottle upside down immediately after the lid is closed one is to load the bottle while it is hot. In this process, a certain steam pressure will be formed at the mouth of the bottle and a certain amount of air will be removed; in the second process, the bottle lid will be turned upside down. This can make the semi vacuum state formed in a relatively closed space. Air is not easy to enter the bottle. When the self-made sauce is cooled, the water vapor condenses, the vapor pressure drops, and the semi vacuum state is formed. There are skills in making delicious dishes.
