Homemade strawberry jam recipe-Chinese Food-best chinese food recipes-cooking food

Homemade strawberry jam

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Mention jam. I don't think there's anything you don't like. Not only children like to eat, but also adults like to eat. A small piece of humble white toast. Put a spoon of jam on it. It becomes sweet and attractive immediately. Jam also retains the most important nutritional value of fruit. Pectin, minerals and fiber in jam can make up for the lack of carbohydrate and protein based breakfast, making children's first meal more nutritious and comprehensive. Maybe someone will jump out and say, it's better to eat fruit directly than jam. If you boil the vitamin C in high temperature, it's gone. Please. If you can taste delicious jam, it's OK to sacrifice a little VC. Vitamin C can be supplemented in many ways. But if you want me to chew a piece of fruit raw when eating bread slices, I'd rather choose jam. Sister meow and little brother meow are jam controllers since childhood. Strawberry jam, blueberry jam, etc. are all very popular. Compared with various additives of jam on the market, the jam made by ourselves is obviously much healthier. It's strawberry season. I'd like to send you one

Cooking ingredients

strawberry:500g

sugar:80g

lemon:1

Cooking Steps

Step1:Soak fresh strawberries in light salt water for 15 minutes. It's recommended to taste the strawberries before buying them. You can buy them only when you are sure of their sweetness. The key to making strawberry jam is that strawberries should be sweet enough. Only in this way can we make a sweet and delicious strawberry jam. Do not buy strawberries that are too ripe or have begun to rot.

Step2:Sterilize the glassware which will be filled with strawberry jam later. Because strawberry jam has a long storage time. In order to prevent bacteria breeding, it is very important to disinfect the utensils at high temperature. In addition, it is better to choose glassware with a cover and the cover can be tightened. I just had this glass jar on hand when I took the video, so I had to make do with it.

Step3:Wash the strawberries under the running water repeatedly. Many strawberries on the market are treated with pesticides. This step can remove most of the agricultural residues.

Step4:Go to die. Cut into small pieces.

Step5:Add 80g of sugar. Mix with chopsticks. Some people may be surprised. How can you make jam with so little sugar? According to 500g strawberries, you need to add more than 300g sugar, right? In fact, sugar has several purposes. The most important thing is to gel the pectin and extend the jam time. But I will add lemon to enhance the gel. I don't recommend putting jam for a year and a half, so it's mainly from the perspective of children's health. Only 80g of sugar is added.

Step6:Sealed with plastic wrap. Refrigerate for more than 3 hours to marinate. If refrigerated overnight, the effect will be better.

Step7:Cut the lemon in half. Squeeze out the juice with a grinder.

Step8:Take the strawberries out of the refrigerator. Pour them into the soup pot together with the exuded water. Boil them over high heat. Turn to medium low heat and mix well. Keep stirring with spoon during this period. Avoid frying. No additional water is needed. Strawberries release a lot of water when they are cooked.

Step9:When the strawberry jam is thick and congee like, turn off the heat, add lemon juice and mix well. Strawberry itself is a fruit with less pectin content. In addition, the amount of fructose is also small. Therefore, lemon juice must be added to adjust the viscosity. At the same time, it can improve the acidity and flavor of jam. Lemon juice should be added in the last step. If it is added in advance, it will become sour easily.