【Strawberry Jam】--- Seal the sweetness of spring
Overview
All kinds of jams are almost always kept at home. Because I like to eat bread, I finished the pineapple jam I made a few days ago and didn't make it right away. So my child's father brought a bottle back when he went to the supermarket to buy things. To be honest, I really didn't want to eat it. Even the children said it had a strange smell, but it was actually those flavors. So the strawberries I picked with my children last weekend, except for some that I ate, were quickly used to make strawberry jam. The homemade jam, pure pulp, without any additives, is safe for the children to eat. It can be used to spread bread at breakfast, or to make strawberry mousse, strawberry cake, or to brew a cup of strawberry water. It is very convenient. I wanted to make a strawberry mousse, so I used a food processor to stir it before making the jam. In fact, you can omit this step. In that case, the jam will still have some fruit particles, which is also good.
Tags
Ingredients
Steps
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Soak fresh strawberries in light salt water for a while, clean and drain.
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Cut off the stems of strawberries.
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Cut everything into two and place into a larger basin.
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Add sugar.
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Shake gently to coat each strawberry with sugar, cover with plastic wrap and let rest for one to two hours.
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Pour the strawberries into the food processor in two batches and pulse briefly.
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Stirred strawberries.
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Pour into the bread machine, squeeze in fresh lemon juice, and add maltose.
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Cover with tin foil. This step is very simple but very important. Otherwise, when the jam is boiling, a little jam will splash to the outside of the bread barrel due to heat, which will require more cleaning and is not easy to clean.
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Start the fancy jam function, don’t worry about anything else, it’s done when the time is up.
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Put the cooked jam into bottles that have been sterilized with boiling water and dried, cool completely and store in the refrigerator.
