Homemade strawberry jam(zi zhi cao mei jiang )

Homemade strawberry jam

Introduction:

"Spring is our local strawberry harvest season. It's also the season for strawberries in the greenhouse of neighboring cities to go to the market. Our local strawberries are slightly sour. But in Longkou City, the taste of strawberry is sweeter than sour. When I came home from work that day, I saw the strawberries in Longkou were on sale. The price of ten yuan and three catties was really tempting. This kind of strawberries is really good for making strawberry jam. It can be put into the whole strawberry. Because of its high sweetness, it doesn't need to put too much sugar. Ten yuan strawberries, the sauce is quite considerable, packed two bottles, and no preservatives, what acid what thickener, eat people at ease, breakfast on toast, son like

Production steps:

Step 1: soak strawberries in light salt water for half an hour.

Step 2: wash and remove the leaves.

Step 3: marinate with proper amount of sugar.

Step 4: marinate the soup.

Step 5: Boil the pickled strawberries over high heat.

Step 6: turn the heat to medium low heat, slightly collect the juice, and gently squeeze the strawberry with a spoon until broken. (it's not necessary for those who like big grains)

Step 7: when the soup is thick, add 1 tablespoon maltose, and then continue to cook until you like it.

Materials required:

Strawberry: moderate

Sugar: right amount

Maltose: right amount

Note: 1, if you do more, you can put some lemon juice antiseptic, 2, wheat bud sugar can not put. 3. Strawberry jam bottles must be disinfected and free of oil and water. 4. Put the cooked strawberry jam in the refrigerator and eat it as soon as possible. 5. Please adjust the amount of sugar according to the sweetness of strawberry and your own taste.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Zi Zhi Cao Mei Jiang