草莓果酱

2024-06-03 03:00:36 1593

草莓果酱
前几天试做了一小瓶草莓果酱,晒到朋友圈,就立刻有“求一瓶”的朋友,于是又开始加大了量做了。其实动手做了以后,感觉很简单,比起市售的一开瓶就能闻到香味,味道也感觉更纯正,主要是没添加,吃得放心,草莓快下市了,姐妹们也动手做起来吧

Details of ingredients

  • 草莓500克
  • 柠檬汁25克
  • 白砂糖130克

Technique

  • 难度简单
  • 工艺
  • 口味酸甜
  • 时间三刻钟

Steps to make 草莓果酱

  • 1.草莓冲洗几次后用淡盐水泡十几分钟。
  • 2.再换清水,加适量面粉或生粉洗一遍,再用流动的清水洗一会儿。
  • 3.加入白糖腌制,腌2个多小时或更久,我放冰箱腌了半天。
  • 4.腌好后的草莓会出很多水。
  • 5.腌好的草莓倒入搪瓷锅中开始煮(还可用不锈钢锅等,但不能用铁锅),撇去浮沫。
  • 6.煮几分钟后倒入柠檬汁同煮。
  • 7.煮到变稠了就要勤搅拌防糊锅,可以边搅边按压碎果肉。
  • 8.煮到比较稠,感觉出现较多的胶质的时候就可以了,这个也可根据自己的喜好来决定。趁热倒入事先用开水煮过并彻底晾干的瓶子中(瓶子盖也要用开水烫过)。
  • 9.加一层锡纸盖上盖子倒扣放置至凉。入冰箱冷藏,吃时用干净的勺子取用。(关于保质期,我也没有试过太长的时间,装的器具消毒好的话10天到15天应该没关系,有其它做过的网友也有说能放一个月的,具体按实际情况尽快食用完吧)
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