Chinese Food
Homemade strawberry jam
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Strawberry is the most eye-catching fruit in April and may. When it comes to market in large quantities, it is also the most affordable time. Every summer. Buy a bag of fresh and delicious strawberries. It's the most enjoyable. If at this time, we can perfectly seal up the original flavor of strawberry, and then enjoy it after the strawberry season. It seems to be a more exciting thing - then, turn them into jam. Real natural, no artificial preservative, no added delicious jam. In strawberries and other fruits, there is a kind of acidic 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.
Cooking ingredients
Cooking Steps
Step1:Wash and dry strawberries. Cut with a knife. Small strawberries are cut in two. Big strawberries are cut in four.
Step2:Add sugar to strawberries.
Step3:Mix well with chopsticks. Make the sugar adhere to the strawberry evenly. Cover with plastic wrap and refrigerate for more than 3 hours (24 hours if possible).
Step4:After cold storage, the water in the strawberry will exude. Now we can go on to the next step.
Step5:Put all the strawberries and the exuded water into the pot. Stir fry them in high heat (use enamel or stainless steel pot instead of iron pot).
Step6:Stir fry until the strawberries are soft. Then cook them over medium heat.
Step7:When stir fry until it is thick, turn off the heat, add lemon juice, stir evenly, and the jam will be stir fried.
Step8:Put the jam in a clean container. Seal and store in the refrigerator.
Cooking tips:1. Strawberries need to be cut first, pickled with sugar until the water seeps out, and then stir fried to make a good jam. If the pickling time can reach 24 hours, the effect will be better. If you can't wait. Three hours is OK. 2. Because strawberries will turn black if they are fried for a long time, so try to use a large pot with a wide mouth to make the water evaporate faster, instead of using a narrow mouth milk pot and other pots. 3. 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. 4. Lemon juice is helpful for pectin extraction and function. So add a little lemon juice into the formula. You can use the juice squeezed by fresh lemon or concentrate the lemon juice with the finished product sold in the market. 5. A container for jam. Boil it in boiling water and let it dry. It will keep jam longer. 6. If you reduce the sugar in the formula, you will also reduce the shelf life of the jam
