Strawberry jam

Prepare a lemon, roll on a cutting board and then cut in half to get the juice

Leave the lemon peel and try not to cut the meat to the white part, the white part is bitter 😂. Then finely chop the lemon zest. Lemon peel can not be seen, I personally prefer the fresh taste of ☺ lemon

Heat the pan, pour the strawberries into the pan, add rock sugar and lemon juice, and crush the lemon

Add a small piece of butter, butter can reduce foam, and adding butter can add a strong flavor to the jam, cooked well is not able to eat the obvious butter taste, but will feel that this jam is very fragrant 😘 over low heat slowly boiled, but also have to stir continuously, jam generally boiled to 105 degrees viscous state is good

Warm tips

1, the amount of sugar is best not to reduce, the amount of sugar in the formula can play a preservative effect. If there is no requirement for shelf life or if you eat it in a short period of time, you can reduce the amount of sugar. 2, pickling strawberries is a very important step, that is, strawberries will be juiced after pickling, and its shape can be well preserved. 3, the lemon is rolled on the cutting board to roll out the juice back more. Lemon is added to combine with the natural pectin in the fruit, which will play a coagulation role. 4, butter can reduce foam, and the addition of butter can add a strong flavor to the jam. 5, if you need to save for a long time, you should use a glass bottle to disinfect and store.

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