How to make large fruit vanilla strawberry jam

People eat a lot of food in their lifetime. Only delicious food that is cooked with care will make people linger. Well, let me introduce to you how to make large-fruit vanilla strawberry jam.

1.1 Lemon juice can resist oxidation, prolong the shelf life and make the jam bright in color; choose healthier sugar and avoid using refined white sugar; the higher the sweetness, the longer the shelf life;

2.2 Prepare the bottles for jam and their caps, put them in the steamer in advance, steam them on high heat for 30 minutes, and take them out to air dry naturally. (Sterilization can extend the shelf life of jam)

3.1212 Vanilla pods increase the aroma and flavor of jam, and can make jam with a flavor similar to commercially available ones, natural and without chemical additives; maltose can increase the viscosity and chewiness of jam, making the jam taste better;

4.2121 Choose small strawberries, which are cheap and suitable for making large-grain jam; soak them in light salt water for 5 minutes and then wash them;

5. Remove the leaf stems. Put it in a large bowl, preferably a glass bowl or stainless steel bowl with good corrosion resistance;

6. Squeeze lemon juice;

7.1 Stir evenly;

8.2 Add rock sugar, brown sugar and lemon juice to the strawberries;

9. Cover and seal, then refrigerate for 4 hours;

10. Split the vanilla pod in half and pick out the vanilla seeds with the tip of a knife;

11. Put the marinated strawberries into a cooking pot (glass or stainless steel, not iron), add vanilla seeds and vanilla bean shells;

12. Bring to a boil over high heat until the liquid is reduced by more than half, then remove the vanilla shells;

13. Add maltose;

14. Reduce the heat to medium-low and continue to cook, pressing the strawberries while cooking to flatten and mash them;

15. Taste it. If it’s not sweet enough, add some sugar.

16. As the jam becomes thicker, keep turning down the heat and stirring constantly. Don't stir too hard or too fast, as the jam may splash out. Be careful not to get burned.

17. When the jam hangs on the spatula, lightly draw a line with your finger. If the jam does not close immediately, the consistency is right.

18. Bottle while hot;

19. Turn upside down and let cool.

Cooking requires the control of heat, so today the editor will introduce to you large-fruit vanilla strawberry jam. Everyone must pay attention to the control of heat, and try to make it now!