Strawberry jam made in ancient ways
Ingredients
- Strawberry 500g
- Lemon juice 40g
- Mineral water 240g
- White sugar (rock sugar) 120g
Steps
1. Fresh strawberries.
2. Pick off the stems of the strawberries.
3. Place all the picked strawberries on a plate.
4. Add a little salt.
5. Soak the strawberries in light salt water for 10 minutes, then clean them.
6. Cut the strawberries into granules, the size of the granules is up to your preference. Half of the strawberries I cut were slightly larger, and some were slightly smaller.
7. Put the cut strawberries into the inner pot of the rice cooker. The reason I choose to use the rice cooker is that the rice cooker has constant temperature control and has a non-stick function. .
8. Prepare auxiliary ingredients: mineral water, white sugar, lemon juice.
9. Put all the auxiliary ingredients into the rice cooker pot containing strawberries.
10. Start the porridge cooking function of the rice cooker, do not cover the rice cooker lid, and cook at constant temperature for 1 hour.
11. After an hour, the water will dry up and the sauce will be thick.
12. Sterilize the small bottle holding the strawberry jam in advance and steam it in a steamer for 20 minutes.
13. Pour the strawberry jam into a sterilized small bottle of strawberry jam while it is hot, and tighten the lid. The strawberry jam can be stored for half a year.
14. Finished product picture.
