#记录我的2024#
#春日生活打卡季#
Strawberries are a very wholesome fruit with outstanding nutritional value. Strawberries contain a whopping 47 milligrams of vitamin C per 100 grams, which is 10 times more than some fruits.
In addition, strawberries are also rich in minerals such as potassium and iron, which play an important role in maintaining the balance of potassium and sodium in the body. Eating strawberries in moderation not only helps to replenish blood and qi, but also enhances physical health.
Spring is the season of strawberry harvest, so it is recommended that you eat more strawberries at this time to enjoy their delicious taste and meet your body's needs for a variety of nutrients.
Strawberries are delicious, but strawberries will spoil in less than 1 day after buying, and strawberries will start to deteriorate after 2 hours after cleaning, so every spring, when you encounter cheap and beautiful strawberries, you can cook them and make them into strawberry jam and stock them up, which is more nutritious and delicious than fresh!
【Strawberry jam recipe sharing】
Raw material preparation:
10 kg of strawberries, 1 kg of white sugar, 15 grams of baking soda, 15 grams of starch, and an appropriate amount of water.
The production process
- Strawberry preparation: First, carefully rinse the strawberries under running water to remove sediment and pesticide residues. After washing, the strawberries should be drained and removed from the stems 231.
- Slicing or dicing: Depending on your preference, you can choose to cut the strawberries into slices or use them whole. If using large strawberries, it is recommended to cut them into smaller pieces for better release of pectin and aroma3.
- Marinate: Place the processed strawberries in a large pot, sprinkle with caster sugar, and add freshly squeezed lemon juice. Gently mix with a spatula or spoon to evenly coat the strawberries with sugar and lemon juice. Cover with plastic wrap and place in the refrigerator overnight to help the pectin fully release12.
- Boiling: The next day, pour the marinated strawberries into a clean pot, boil over high heat, then turn to low heat and slowly boil. Do not stir with a clean spatula to prevent the jam from sticking to the pan and paste12.
- Remove the foam: During the boiling process, gently skim off the top with a spoon and add the remaining lemon juice in divided portions until there is no foam left2.
- Adjust the consistency: Continue stirring until the strawberry jam is thick, which usually takes 15 to 20 minutes. If you prefer jam with fruit pieces, you can turn off the heat and continue stirring for a few minutes, or if you prefer a smooth, particle-free jam, you can extend the boiling time appropriately1.
- Bottling: Once the boiling is complete, place the strawberry jam while it is hot in a clean, pre-sterilized glass bottle and tighten the lid. If the bottle and cap are hot, it can be kept close to a vacuum inside the bottle, helping to preserve21.
8. Preservation: Place the bottled strawberry jam upside down and put it in the refrigerator for refrigeration after cooling. Unopened strawberry jam can last for several months, and it is recommended to consume it as soon as possible after opening12.
Tips:
- The use of fresh strawberries and high-quality granulated sugar can enhance the taste and quality of the jam.
- Lemon juice not only adds flavor but also prevents oxidation and discoloration of strawberry jam.
- Ensuring that the bottles and tools are clean and hygienic when bottling can prolong the shelf life of strawberry jam.
- If the strawberry jam is too thick, you can adjust the consistency by adding water or strawberry juice in moderation.