See you again with strawberry jam~~~Bake strawberry jam in fifteen minutes

Overview

Strawberries are about to be out of the market again. From the initial price of more than ten yuan a pound to ten yuan four pounds now, I really have enough strawberries this year. Quickly make a few bottles of strawberry jam and slowly enjoy the sweet taste of strawberries. Ripe strawberries are sweet and attractive, and the taste is much richer than when they cost more than ten yuan a pound. However, now that crispy melons and large cherries are on the market, strawberries have been relegated to the sidelines, and the prices have dropped again and again. At this time of year, I make some strawberry jam and give it to relatives and friends. It’s easy to make and delicious. I made a note of the cooking time today. It took a total of 15 minutes. How about it? It was pretty fast, right? If you happen to have a large-diameter non-stick pan at home, give it a try. (Our family likes strawberry jam with grains. If you like a delicate taste, you can puree it in a blender first and then cook it)

Tags

• preparing meals
• children
• breakfast
• jam
• stemless strawberries
• white sugar
• lemon juice

Ingredients

Steps

1. 1 Wash the strawberries, cut into large pieces, add 100 grams of white sand, mix well, then marinate with sugar in the refrigerator overnight. A lot of water will be marinated the next day, and some of the juice will be poured out. (I poured out half a glass, and it tasted great when mixed with water.) Pour the strawberries into a non-stick pan, and adjust the temperature to 200 degrees to bring to a boil.

   

2. 2 Squeeze lemon juice during the heating process, half a large lemon is enough.

   

3. 3 Keep the temperature at 180 degrees or 200 degrees, and stir constantly. (Due to the relatively high firepower, the strawberry juice is easy to splash out during the cooking process. It is best to wear an apron and cover the area around the induction cooker with newspapers)

   

4. 4 Simmer until the soup is almost reduced, and when the strawberry jam thickens, add lemon juice.

   

5. 5 Cook for a few more minutes and it's ready to serve.

   

6. 6 The bottles should be washed in advance, scalded with boiling water, and placed in the oven to dry before use. Put the strawberry jam into a bottle while it's hot, seal it, turn it upside down, let it cool, and then store it in the refrigerator.