Fresh strawberry jam: the last bright red in late spring and early summer


Fresh strawberry jam: the last bright red in late spring and early summer

In recent years, cream strawberries and chocolate strawberries are popular. They taste better than traditional strawberries, and they are also sweet and moist. But to make jam, you have to use strawberries with plenty of pulp fiber. Every year, we go to the countryside to buy freshly picked strawberries. Unfortunately, it has been difficult to find them since last year. Most of the places have renewed their varieties. This year, the roads leading to plantations have been rebuilt. It is even more difficult to buy native strawberries. I thought that the hope of making strawberry jam this year was going to be dashed, but I happened to go to a farmhouse to eat. I was surprised to find a long-sought strawberry in the shops own field. I got more than 5 kilograms of strawberry and boiled it into concentrated jam at one time, including bread, cake roll, yoghurt, fruit punch and cooking. Ice cream and even make fruit juice soda, wayward to eat refreshing!

Food Material List

  • 1 fresh strawberry According to need
  • 2 Crystal sugar According to taste
  • 3 White granulated sugar According to need

Operational steps

  • 1 The fresh strawberries picked at the farmhouse are growing in the open air, the insects are running all over the ground, and there are many spider webs. They grow absolutely natural without pesticides. They are very fresh and beautiful.
    Fresh strawberry jam:
  • 2 Remove strawberries and wash them. Soak them in dilute salt water for a few minutes before rinsing and chopping. I stirred it with a manual shredder. Itll be all right soon. Cut it into pieces about 6 mm cubic meters in size. Dont be too big, it will not boil well and affect pectin precipitation. Do not add water, add ice sugar to the fire, and stir the ice sugar.
    Fresh strawberry jam:
  • 3 Five kilos of strawberries I put in a bag of 400 g ice sugar. When all the sugar melts and rolls away, turn to medium heat and keep boiling, stirring from time to time to avoid pasting. Skip out the light foam above.
    Fresh strawberry jam:
  • 4 Keep stirring and boiling until the juice becomes thicker and lighter. Then you cant leave. Stir the bottom of the pot to avoid pasting until it becomes a sticky sauce. The boiling state changes from grunt to grunt. You can taste it when its almost finished. If the sweetness cant satisfy your taste, you can add some sugar to it. Adjustment.
    Fresh strawberry jam:
  • 5 After boiling well, put it in a bowl first. After thoroughly drying, it will become thicker and even coagulate into pectin.
    Fresh strawberry jam:
  • 6 Store in a sealed container for several months without opening. The thicker the boil, the longer the storage time. It needs to be eaten as soon as possible after opening.
    Fresh strawberry jam:
  • 7 Welcome your attention
    Fresh strawberry jam:

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Healthcare food category

Snack, Eggs, Cake roll, Easy to work


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