Sweet and sour strawberry jam
Overview
I like eating jam very much, but I hate the jam in the supermarket. I think it is too sweet, and it can be kept for so long without knowing what is added to it. As the strawberries were about to be out of the market, I made some strawberry jam. I made it myself without adding a drop of water. The ingredients are also very simple.
Tags
Ingredients
Steps
-
At the beginning, all the tools used need to be scalded with boiling water, otherwise the strawberry jam will not be easy to store. Wash the strawberries.
-
Cut into cubes, if you like a grainy texture, you can cut into slightly larger pieces. Cut and spread a layer of white sugar. The more sugar you add, the longer it will last. After cutting, wrap it in plastic wrap and put it in the refrigerator. I left it overnight to wait for the strawberry juice to come out.
-
Put it in a stainless steel or ceramic pot, pour some white sugar, you can put less at first, and when it boils, use chopsticks to taste the sweetness and sourness before adding it. Acid will come out when heated, so don't be reluctant to add sugar when making jam. If you have lemons at home, you can add a little lemon juice to make the taste richer and make the color of the jam more beautiful. I don’t have any lemons at home, so I think the jam would be pretty good.
-
Start cooking over low heat and stir continuously with a spoon until it becomes thick.
-
Let cool, fill and refrigerate. It can be paired with bread, biscuits, yogurt, etc. It is a good choice. The storage time of the homemade ones is not very long, probably more than a week. When I make too much, I like to fill it and freeze it, then defrost it when I need to eat it. The taste is not affected very much, and the storage time is much longer.
