It's not hard. Just be a good grandmother. Because commercially available jam does not usually use large quantities of fruit, it uses gelatin, thickeners, flavors and other ingredients. Where are there so many real fruits in it? Only 500g strawberry can produce 200ml jam... But I add a little more sugar this time, because the sugar content will prolong the shelf life. If nibeng doesn't worry about the shelf life, you can reduce the sugar properly. Eat as soon as possible.
Step1:Prepare the ingredients. Strawberry meat is going to use 500g. So strawberry should be prepared more naturally. Rich 50g. If it's just baby sugar, it can be reduced. Then lemon juice can be reduced. Two 150ml glass bottles are enough.
Step2:First wash the strawberries with running water for several times. Then soak them in light salt water for 15 minutes. Remove the pesticides. Then rinse them with running water.
Step3:Strawberries to dee. This step needs to be patient. Considering that the baby eat together. The pulp is not too big. I deal with 1 cut 8 equal parts.
Step4:Pour the cut strawberries into a large bowl. Then pour in white sugar. Marinate.
Step5:Cover with plastic wrap. Marinate in refrigerator for at least 3 hours. Marinate overnight. Continue the next day. But it's better not to exceed 24 hours to avoid affecting the taste.
Step6:Squeeze 30g lemon juice from half a lemon. After squeezing, you can also put the lemon juice in the refrigerator first.
Step7:Before you prepare the sauce, disinfect the bottle. Put the glass bottle into the boiling water pot. Boil it in high heat. Continue to boil it in low heat for 5 minutes.
Step8:There's a rubber pad in the lid. Just a little hot.
Step9:Put the sterilized bottle on the baking net of the oven. Circulation hot air mode. 100 degree drying. The lid can be dried with kitchen paper. After drying, take it out and put it on the baking net.
Step10:Take out the pickled strawberries. The water seeps out a lot.
Step11:Start cooking the sauce. Pour the strawberries and the marinated water into the boiling pot. Turn on the small fire and then pour in the lollipop. Stir with a spatula.
Step12:When the ice sugar dissolves, open a fire. There will be a lot of froth at this time. You can use the strainer to pull out the froth, otherwise it will affect the taste of the sauce. It'll be easier to fish when I open a fire. I fished it directly with the spoon in the picture. My strainer is a little big.
Step13:Then continue to boil the sauce. Change into a Xiangpo. Boil and boil. Boil until the sauce thickens. Pour in lemon juice. Stir well. Cook for 12 minutes.
Step14:At last, the sauce will be thick and still in a flowing state. Don't boil it too thick, because it will be more viscous after cooling.
Step15:Fill the bottle while it is hot. Screw the cap and put it on the table or on the drying net. This will isolate the air and form a vacuum environment. Put it in the refrigerator after cooling. Keep it for a long tim
Step16:
Cooking tips:* sugar can be reduced. Lemon juice can also be reduced if sugar is reduced. But the shelf life is also shortened accordingly. *Lemon juice must have. Because lemon juice helps to extract pectin. It's best to use fresh lemon. You can also use concentrated lemon juice if you don't have it. *Jam container. Be sure to disinfect it thoroughly so that the jam can last longer. *As for how long the jam is preserved, it should be able to be preserved for at least 3 months according to the recipe. If the sugar reduction and lemon juice reduction or the sterilization of the bottle * are not complete, please eat it as soon as possible. If you find white hair, don't eat it... * there are many uses for the cooked jam. Look forward to the BBO update ~ there are skills for making delicious dishes.