Homemade strawberry jam(zi zhi cao mei jiang )

Homemade strawberry jam

Introduction:

"My daughter likes to eat jam most. She usually buys a bottle in the supermarket or cake shop, and it will be wiped out in less than two days. Now I know the gourmet world, and I know that these can be made by myself. I'm very happy. I've made them twice in five days, and my children eat sweet honey. I'll continue to make them while fresh strawberries are on the market in large quantities."

Production steps:

Step 1: now April is the season for a large number of strawberries to appear on the market. Each one is bright red and attractive. I can't help but buy several jin of strawberries. Because my daughter likes to eat jam, and she eats it on toast slices, so she also needs to make some jam

Step 2: rinse the strawberries several times. It feels that the water is not clean. It's nothing else. There are many small thorns on the strawberries in the water. After the water is exhausted, you can cut the base of the strawberries with a knife. If there are small leaves on the base, rinse them with water again. It's clear and refreshing. At this time, you can cut all the strawberries. If it's a big one, you can cut more pieces. If it's a small one, you can have two or more pieces If you want to cut four pieces, you can make the jam bigger. It depends on your taste.

Step 3: put sugar pickle, white granulated sugar, soft white sugar can, I three Jin strawberry, put about a jin of sugar, taste sweet and sour palatable, if you like sweet, you can also put more, look, sugar just put in stir, strawberry water out. I put it in a stainless steel pot and marinate it directly, so that I can cook it directly, which saves the trouble of several pots and pans. Moreover, the stainless steel is not sticky, and it won't precipitate rust due to high sugar or acid, just like the iron pot.

Step 4: pickled for four hours. I bought it in the morning. Now it's time to finish school. Now I'm ready to do it. When my daughter comes back from school, I can eat it. All the water in the strawberry has been pickled and it's floating.

Step 5: Boil directly over high fire, and then cover it with a lid, because it can boil quickly, but also open it from time to time, turn it over with a spoon to prevent sticking to the pot, and also to prevent the boiling from spreading out. After boiling, don't use the lid. At this time, turn it into a medium and low fire, turn it over with a spoon constantly, so that the water in the strawberry can evaporate, and prevent the bottom from pasting.

Step 6: it takes about 20 minutes for three kilos of strawberries to cook until they are thick. However, they should not be as thick as they are usually dug out from the bottle, because when they are cold, they will be too thick to spread. If they are slightly thinner, they will increase the viscosity. If they are too many or too few strawberries, the cooking time will be correspondingly long and short,

Step 7: when people said they wanted lemon juice, they didn't buy it the first time. This lemon was bought by my daughter at school. She said she wanted to drink it with water. Just as my sauce was ready to come out of the pot, I quickly cut half of the lemon juice into it, so that pectin could come out more easily and the finished product was more beautiful.

Step 8: scald the glass bottle and lid with boiling water and dry them. I dry them with paper towel and put them in when the temperature of strawberry jam comes down. What I used was just used up salad jam bottle. The quantity was still quite large, but I cooked enough. The rest was put in the fresh-keeping bowl. The color was deep pink and very attractive.

Step 9: simply spread it on the bread slice, with a glass of milk for breakfast, or children can come back to eat as snacks

Step 10: homemade yogurt, because it is not very sweet, with jam, it looks good and delicious, natural and healthy.

Step 11: my daughter likes to eat. Ha ha, I will continue to make it for her.

Materials required:

Strawberry: 1500g

Sugar: 500g

Lemon: half

Note: when cooking strawberry jam, it's best to use a stainless steel pot, but don't use a small one, because you need to evaporate the water vapor. It's easier to use a large open pot and send it out faster. I personally feel that if I don't eat too much strawberry jam, I don't need to buy lemons specially. Strawberry and sugar taste very good. I must watch the pot, and can't go away. I can't stick to the pot and evaporate water vapor faster by stirring it constantly. Finally, I can't cook as thick as the jam in the bottle, because it's too thick to dig out and wipe off when it's cold. It's my first time No experience is like that.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: Fruity

Chinese PinYin : Zi Zhi Cao Mei Jiang