February** Dynamic Incentive Program
In strawberry season, of course, you have to make some strawberry jam.
Today, I went to the market and saw strawberries for five yuan a pound, so I bought six pounds so cheap, ready to make some strawberry jam.
I picked some big ones for my daughter to eat, and the remaining strawberries were soaked in salted water for 20 minutes, then washed several times, cut into pieces and put them on a clean plate.
According to 100 grams of strawberries with 20 grams of sugar, I used almost one pound of rock sugar for more than four catties of strawberries, plus a lemon juice, mix well, cover with plastic wrap, let stand for two hours, or refrigerate overnight, which will make it easier to produce pectin.
After letting it stand, you will see that there is a lot of pectin in the strawberries, pour it all into a non-stick pan and bring it to a boil over high heat. When foam appears, use a spoon to remove the foam.
Then turn to medium-low heat and continue to cook, stirring from time to time to prevent the bottom from sticking.
You can try the taste, and if you feel sour, you can add some sugar. When you feel a little strained on your hands when stirring, it's almost fine.
When it is thicker, it is necessary to keep stirring, at this time, it is easy to paste the bottom, and it is easy to splash, stirring can prevent the bottom from sticking and splashing. Lift the spoon and the jam slowly falls down and it's done.
Pouring the boiled strawberry jam into a high-temperature sterilized glass bottle while it is hot can avoid bacteria from entering the bottle and is good for prolonging the storage time. After cooling, put it in the refrigerator for refrigeration, which can generally be stored for one or two months.
Who doesn't love sweet and sour strawberry jam, with bread, milk, cake, afternoon tea, enjoy a leisurely afternoon. Let's do it!