Strawberry jam (cao mei guo jiang )

Strawberry jam method:

Raw materials for making strawberry jam:

500 grams of fresh strawberries,

Two lemons,

Two spoonfuls of jelly. 350 grams of sugar,

Two tablespoons of cold water.

Processing steps of strawberry jam:

① Strawberries of medium shape (the same size), to the pedicle, washed with salt water, and then wipe dry water.

② Add cold water to the jelly and mix well.

③ Put the lemon juice, strawberries, sugar and jelly together into a large bowl, medium heat for 20 minutes, stir for many times in the middle, take it out when it is congealed, and put it into the bottle after cooling.

Strawberry jam

Strawberry jam is a simple sweet food, the main ingredients are strawberry, sugar, lemon juice and so on. Put strawberries into the pot, add water and sugar and other ingredients to boil.

Health benefits

strawberry

Antidiarrheal, antitussive, diuretic

lemon

Harmonizing stomach, producing fluid to quench thirst, stabilizing fetus

Homemade strawberry jam

mixed ingredients

Fresh strawberry 300g, sugar 180g, lemon juice 20g

Production process

1. Wash and dry strawberries. Cut them with a knife. The small strawberry is cut in half, and the big one is cut in four.

2. Add sugar to the strawberries.

3. Mix well with chopsticks to make sugar adhere to strawberries evenly. Cover with plastic film and refrigerate for more than 3 hours (refrigerate for 24 hours if possible).

4. After cold storage, the moisture in the strawberry will seep out, and then you can go on to the next step.

5. Put the strawberries together with the oozing water into the pot and stir fry over high heat (enamel pot or stainless steel pot can be used instead of iron pot).

6. Stir fry until the strawberries are soft, then slowly dry over medium heat.

7. When stir fry until thick, turn off the heat, add lemon juice, stir well, and the jam is ready.

8. Put the jam in a clean container, seal it and keep it in the refrigerator.

proposal

1. Strawberries need to be cut, salted with sugar until water seeps out, and then stir fried to make a good jam. Pickling time if you can reach 24 hours, the effect will be better, if you can't wait, three hours is OK.

2. Because if the strawberry is fried for a long time, the color will turn black, so try to use a large pot with a wide mouth when frying, so that the water can volatilize faster, instead of using a narrow mouth milk pot and other pots.

3. Strawberry jam is rich in sugar and has a long shelf life. As long as the container is clean and sealed, the strawberry can be stored in the refrigerator for several months.

4. Lemon juice is helpful for pectin extraction and utilization, so add a little lemon juice into the formula. You can use fresh lemon juice squeezed on the spot, or you can use commercially available lemon juice concentrate.

5. The container of jam can be boiled with boiling water and dried naturally, which can keep jam for a long time.

6. If you reduce the sugar in the formula, it will also reduce the shelf life of the jam.

Production method 2

Details of food ingredients

Ingredients: 580g strawberry, 340g sugar, 40g lemon juice

Production steps

First of all, prepare clean glass bottles. It is recommended to use small ones to eat. It is convenient and not easy to break. Pudding bottles feel the best. First, scald the bottles with boiling water several times and dry them for standby. 1) wash the strawberries and cut each strawberry into four pieces;

2. Put all the cut strawberries together in a clean large fresh-keeping box, preferably glass;

3. Sprinkle the sugar evenly on the strawberries and spread it on a flat layer;

4. Mix well with clean chopsticks;

5. Put the strawberries in the refrigerator for at least one hour;

6. Prepare 40 grams of lemon juice. It's OK to squeeze fresh lemon juice by yourself, but I don't think it's troublesome to use this kind of lemon juice concentrate;

7. Prepare a clean non stick pot and take out the pickled strawberries;

8. Pour into the non stick pot, and then put in the pickled strawberry soup;

9. Boil with medium heat first;

10. Keep stirring with wooden shovel while cooking;

11. When the strawberries in the pot are boiling, turn to low heat;

12. Pour in the lemon juice;

13. Keep a low heat all the time;

14. Keep stirring all the time;

15. In the process of cooking strawberry jam, the sugar juice in the pot is always the light color of the powder. Be careful not to make the sugar dark;

16. Cook slowly over low heat until the strawberry jam in the pot is thick and there is no obvious strawberry petal;

17. Turn off the fire and let the strawberry jam dry a little, then you can get out of the pot;

18. Put it into a clean glass bottle while it's hot, cover it and keep it in the refrigerator when it's not hot.

Tips

1) Lemon juice must be put in, more than this one is OK;

2) The whole boiling process must keep stirring, otherwise it will stick to the pot;

3) Don't use iron pot, it's better to use this kind of non stick pot, otherwise the sugar powder is high, it's easy to paste the pot, and the color is not beautiful;

4) The container should be made of glass. It will last longer.

Practice 3

Materials used

Strawberry 1000g

Seasoning

Lemon 1 / 2

1 tsp maltose

Strawberry jam

Rinse strawberries with clean water

< I2. < / I remove the leaves from the washed strawberries

< I3. < / I1 / 2 lemon juice, set aside, strawberry into non stick pot

Open fire, start to boil strawberries over medium high fire, cut strawberries into pieces with shovel and pour in lemon juice

< i5. < / I when you see the strawberries bubbling, turn the heat down and simmer until the juice of the strawberries becomes less and thicker

< I6. < / I add 1 teaspoon maltose, and then continue to stir until the strawberry juice disappears. Turn off the fire when there is semi-solid strawberry jam in the pot. Soak the strawberry jam bottle in hot water for a while, and drain the water to fill the strawberry jam

Diet tips

It's best to refrigerate strawberry jam and finish it as soon as possible in a few days.

Cooking skills

1. At the beginning, I didn't cut strawberries because the strawberries I chose were soft and juicy. When I cut them, not only the cutting board would be in a mess, but also the strawberry juice would be lost. I put the strawberries directly into the pot and use a shovel to break them up slightly when cooking. The strawberry jam was not so delicate, and the one with a little bit of fruit had a better taste;

2. Soft strawberry jam is better than hard strawberry jam, so choose ripe strawberry, if you can't eat too many strawberries to make jam;

3. Add lemon juice to play a preservative role, but do not add more, half of it is enough, for fear that the final product is too sour;

4. Add a little maltose to play a viscous role, do not add more, a spoonful can, if not, add a spoonful of sugar can also be;

5. It's better to boil strawberry jam in non stick pot and stainless steel pot. It's easier to operate, and strawberry doesn't change color easily.

 

Practice 4

Ingredients

Main materials

500g strawberries, 250g sugar, 2 teaspoons Chengfen

accessories

Lemon or vinegar amount, salt (may not add) a little, water amount

step

1. Prepare materials.

2. Wash the strawberries, control the moisture and cut them into pieces for use.

3. First put 1 / 3 sugar, and put a small spoon of salt, squeeze in some lemon juice or white vinegar, can make strawberry jam taste more rich, taste better, and will not make the finished product have obvious salty, do not put.

4. Let strawberries stand for more than half an hour, and refrigerate in summer.

5. Strawberry will produce a lot of water in the process of curing.

6. Microwave high heat for 10 minutes.

7. Remove and decant part of the water.

8. Put in the rest of the powdered sugar.

9. Add 2 teaspoons of clarified powder.

10. Stir the sugar powder and the clarified powder quickly.

11. Put it in the microwave oven for 5-8 minutes.

12. after taking out, the surface foam can be removed and placed in a pre - toxic jam jar. After cooling, it can be refrigerated in the fridge.

Tips

1. Sugar can be rock sugar, of course, if there is no white sugar, jam sugar is generally 50% of the fruit is relatively moderate, too little finished product is not sticky, and the storage time is limited, too much will be too sweet, but there are no strict regulations, personal habits are good. 2. It's OK to keep vinegar and salt, but it will make the finished product taste better. 3. Chengfen is also called chengmian, Chengfen, Tingfen and wheat starch. It's a gluten free flour made from wheat. It can be used to make all kinds of snacks, such as shrimp dumplings, fruit powder, sausage powder, etc. It's processed flour, water

Chinese PinYin : Cao Mei Guo Jiang