Strawberry Jam
Overview
I tried making a small bottle of strawberry jam a few days ago, and when I posted it on my friends circle, friends immediately asked for a bottle, so I started making larger quantities again. In fact, after I made it, I felt it was very simple. You can smell the fragrance as soon as you open the bottle compared to the commercially available ones, and the taste also feels more pure. The main reason is that there are no additives, so you can eat it with confidence. Strawberries will be out of the market soon, so sisters, please start making them too
Tags
Ingredients
Steps
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Rinse the strawberries several times and soak them in light salt water for ten minutes.
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Change the water again, add an appropriate amount of flour or cornstarch, wash it again, and then wash it with running water for a while.
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Add sugar and marinate for 2 hours or more. I marinated it in the refrigerator for half a day.
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The pickled strawberries will release a lot of water.
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Pour the pickled strawberries into an enamel pot and start cooking (stainless steel pots can also be used, but iron pots cannot be used) and skim off the foam.
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After cooking for a few minutes, add lemon juice and cook.
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When it becomes thickened, stir the pot frequently to prevent it from sticking. You can press and crush the pulp while stirring.
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Cook until it is thicker and more gelatin appears. This can also be decided according to your own preference. Pour it while hot into a bottle that has been boiled in boiling water and dried thoroughly (the cap of the bottle should also be scalded with boiling water).
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Add a layer of tin foil, cover with lid upside down and set aside until cool. Store in the refrigerator and use a clean spoon when eating. (As for the shelf life, I haven’t tried it for too long. If the container is sterilized, it should be 10 to 15 days. Other netizens who have done it also said that it can be stored for a month. Please consume it as soon as possible according to the actual situation)
