Homemade strawberry jam - retain the rich aroma of strawberries
Overview
Spring is here, and it’s strawberry season. Strawberries are delicious, red and tender, with juicy flesh, which makes them very tempting to look at. Strawberries have high nutritional value and are rich in vitamin C, which can help digestion. At the same time, strawberries can also relieve heat and relieve heat, produce fluid and quench thirst, diuresis and diarrhea, sore throat and cough. People's liver fire is often stronger in spring, and eating some strawberries can suppress it. However, strawberries contain a lot of water and will be damaged by collision. They are easily infected by microorganisms and rotten, making them very difficult to store. If you buy too many strawberries and can’t eat them, make them into strawberry jam! The prepared strawberry jam can be eaten with bread for breakfast, or drizzled on yogurt or pudding to increase the taste. Homemade jam has no additives and is safe and healthy to eat.
Tags
Ingredients
Steps
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Wash the strawberries, remove the stems, cut them into small pieces with a knife, and put them in a sealable glass jar;
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Sprinkle an appropriate amount of caster sugar on the strawberries;
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Close the lid tightly, shake the sealed jar up, down, left and right to make the sugar evenly adhere to the strawberries, then put it in the refrigerator overnight;
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After refrigeration, the water in the strawberries will seep out, and you can proceed to the next step;
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Put all the strawberries together with the oozing water into the pot and stir-fry over high heat; (You can use an enamel pot or a stainless steel pot, not an iron pot)
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Stir constantly until the strawberries are soft, then slowly simmer over medium heat;
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When stir-fry until thick, turn off the heat, add lemon juice, stir evenly, and the jam is ready;
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Put the jam into a clean container, seal it and store it in the refrigerator.
