Strawberry Jam
Overview
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Ingredients
Steps
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Wash 800 grams of strawberries, drain them, and remove the stems. Then cut each strawberry into 4 small pieces. The small pot containing strawberries must be oil-free and water-free and very clean! I used 800 grams of strawberries to cook two small jars of strawberry jam as shown in the picture.
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Then add 300 grams of fine sugar to the strawberries. Don't arbitrarily reduce the amount of sugar when making strawberry jam, because sugar can also play a certain role in preserving freshness during storage.
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Pour in the fine sugar, mix well and marinate for more than 2 hours. Just see that the strawberries are producing juice.
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Use your hands to pinch the strawberries until they are relatively small.
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Put the strawberries into a clean casserole or glass pot without oil and water and cook over low heat. When cooking for about 8 minutes, add the juice of half a lemon and squeeze the juice of half a lemon into the pot. Don't walk away during the cooking process, stir frequently to avoid the strawberry jam from sticking to the pot
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Then cook for about 20 minutes until the strawberry jam is thick and then turn off the heat. The strawberry jam will be relatively thin in the first 8 minutes, just stir it from time to time. Later, the strawberry jam will become thicker and thicker, and you need to stir the strawberry jam quickly and continuously. Be careful not to get burned by the popping strawberry liquid. The faster you stir, the less likely you will get burned!
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Put the fried strawberry jam into a clean glass bottle, cover it and invert it for a while, then put it in the refrigerator and store it for about 1 month.
