Strawberry jam has always been one of the most popular jam flavors in the market, and if you are worried about the extra additives in the commercially available jam, or if you buy too many strawberries and are worried that they will spoil if you don't finish eating them, it is also a good idea to make your own jam. The following is a recipe for "strawberry jam" provided by Japanese nutritionist Ai Izumi on the ソラレピ website, which can be completed in just 3 steps.
Material:
Strawberries 300g
90g granulated sugar
1 tbsp lemon juice (15ml)
*Materials can be increased or decreased according to the proportion.
Directions:
Step 1: Wash and drain the strawberries, cut half of the strawberries in half (the other half of the strawberries do not need to be cut), put all the strawberries into the pot, sprinkle with sugar and let stand for at least 2 hours to let the water out.
Step 2: Move the pot to the stove, heat on medium heat until the sugar is dissolved, turn the heat to higher to let the scum escape, and remove the scum immediately.
Step 3: Turn to low heat and continue to cook for 20 minutes, during which please stir frequently to prevent burning, turn off the heat after cooking, and then add lemon juice and mix well to complete~
※ When cooking, you can keep the whole pulp, or you can crush or mash the strawberries.
After the strawberry jam has cooled slightly, it can be put into a sterilized glass bottle and then stored in the refrigerator for at least 2 weeks, but the jam flavor is best in the first week. If you want to keep it for a longer period of time, you can also freeze it.