[strawberry jam](cao mei guo jiang )

[strawberry jam]

Introduction:

"During the Qingming Festival holiday, my father-in-law and mother-in-law came and bought a lot of things as usual to carry them upstairs. As a result, after the holiday ended and my parents in law left, I found that there were many things at home, and I couldn't finish them for a while. Among them, there were a big bag of strawberries and two big pineapples, which were not forbidden, and I didn't like them very much... After thinking about it, we have to make jam first and consume it slowly... However, after the jam was made, we found that the color of strawberry jam was far less beautiful than we thought. The red color was relatively dim, and it was not as bright as the jam we bought. "

Production steps:

Step 1: clean the strawberries

Step 2: cut in half

Step 3: put the cut strawberries into the casserole and pour in the sugar

Step 4: stir well and place for 1 hour; you can see that the strawberry will slowly separate out the soup, and the sugar will slowly melt

Step 5: turn high heat to boil, then turn to low heat to continue to cook, pay attention to stirring from time to time

Step 6: slowly, the strawberry will become smaller and smaller

Step 7: getting smaller

Step 8: melt in the soup

Step 9: boil until thick

Step 10: take it out and cool it, then seal and refrigerate it

Materials required:

Strawberry: 750g

Fine granulated sugar: 150g

Note: Although the boiled strawberry jam put more sugar, but because there is no such as preservatives, so it should not be kept too long, eat as soon as possible is better.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Cao Mei Guo Jiang