Production of strawberry jam(cao mei guo jiang de zhi zuo )

Production of strawberry jam

Introduction:

"My mother went to the strawberry picking garden and picked back a lot of fresh strawberries, all fresh and delicious. We have eaten a lot of strawberries, but they are not easy to keep, so we make strawberry jam with the rest of them. Strawberry jam was my favorite when I was a child. As I grew up, I became more and more afraid of the sweeteners, gums and preservatives in the jam. I can't remember the last time I bought jam. It is always said that some jam must be preserved, but such a simple thing has not been done for several years. Recently, I think I am very diligent in making delicious food, so they are fresh. As like as two peas, I am not the same old lady. I am really not the same as the sauce I bought in the supermarket. And its ingredients and simple, is strawberry + sugar + a little lemon juice, daughter just ate a small bowl, said delicious (I smile with pride)! She suggested that it would be better if it was a little cooler, and the little guy could eat it too well! Don't be so wordy. Let's get the finished product! This time, we made two Jin strawberries. When the finished product came out, it was the amount in the picture above, plus a glass cup. The glass bottles of jam are usually saved from pudding bought by the West Point shop. I think I'm also very interesting. Many places can't find such bottles, so I spent more than ten yuan to buy pudding, and then left the bottles. As a result, as like as two peas last night, Taobao sold 2 dollars a bottle. I really lost my hair. I'm going to buy dozens of them on Taobao. I'll make some jam for my daughter and keep them! "

Production steps:

Step 1: wash fresh strawberries and dry them in the air.

Step 2: remove the pedicle and cut into small pieces. (if you like large particles, you can cut them in half. If you like delicate ones, you can use a blender to make them finer. )

Step 3: put the strawberries and sugar in the pot for several hours. (I kept the strawberries for 24 hours to make more juice. )

Step 4: mix the sugar and strawberries with a clean, oil-free spoon.

Step 5: the strawberries that have been stored for 24 hours produce a lot of juice, which is enough to make the jam boil for a long time.

Step 6: after the juice oozes out, move it to the fire, cook it over medium heat for about 7 or 8 minutes, skim off the foam.

Step 7: boil until the juice is dark and the juice is reduced to half. Add lemon juice.

Step 8: add lemon juice and continue to cook for about 20 minutes until the jam is thick. (the fire at this time should be small, otherwise it is easy to paste the pot. ）Put the cooked jam into the sterilized container while it is hot, cover the container, turn it upside down, and let it cool, then the bottle mouth can be upward.

Materials required:

Strawberry: 2 jin

Lemon: half

Sugar: 1 jin

Note: jam production need to pay attention to: 1. The best choice for making jam fresh and intact fruit, can be ripe fruit, but do not use has deteriorated a little rotten fruit. 2. Generally, jam is made according to the proportion of one part of pulp and half part of sugar. The amount of sugar can be increased or decreased appropriately, sugar can make jam thick, and sugar is a good preservative, too little use of sugar will shorten the shelf life. 3. Sugar can also be replaced by maltose with the same content. It is suggested that when making pineapple and other hard pulp jam, adding appropriate amount of maltose will taste better. 4. Jam with sugar is more casual, soft sugar, granulated sugar or rock sugar are very good, you can choose according to your preference. The role of lemon juice, in addition to increasing the sour taste, but also increase the aroma, and has the effect of sterilization, so it is best to put, if it is particularly sour fruit can put less. 5. Many fruits contain a lot of water, so you don't need to add extra water to make jam. If strawberries, oranges and other fruits with less water, such as apples and pears, you can add a small amount of water to boil them together. 6. The container of jam should be made of glass, and it should be boiled in boiling water for 5-10 minutes in advance. After disinfection and drying, do not use towel to wipe it. It is easy to be stained with fine cotton wool. Every time you eat, the spoon should be clean, which can guarantee 3-6 months. 7. Put the jam into the container while it is hot, close the lid, place it upside down, and air it to room temperature with the bottle mouth facing up (this can prevent air from entering and make the bottle vacuum). 8. after a day of jam, the pectin in the fruit will finish the gel until it becomes jam. This is also the reason why the jam will become thicker. 9., the pot of boiling jam is best to use acid resistant stainless steel, copper pot, and so on. The cooking time should be adjusted according to the heat and capacity. 10. If you like the granular one, you can cut it into pieces, like the whole blueberry, strawberry. If you like puree, you can beat it with a blender. It's better to beat it when it's ready to cook. There will be a lot of froth when you make it at the beginning.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: sweet

Chinese PinYin : Cao Mei Guo Jiang De Zhi Zuo