材料 Ingredients
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做法
| 1. | 草莓洗乾淨濾乾﹐挖去蒂頭後依個人喜好切片或切丁。 |
| 2. | 把草莓与糖在碗裡拌勻後加蓋放進冰箱過夜。 |
| 3. | 將裝果醬的容器和蓋子放進滾水裡煮5分鐘。取出容器放在架子上待涼。 |
| 4. | 草莓連糖倒進深底的平底鍋，用大火煮滾。轉中小火，繼續煮到醬汁達到你要的稠度，當中要不斷攪動。在煮到一定程度時﹐可以先關火﹐舀出一小匙放入冰箱急速冷卻﹐看看果醬的黏度再決定要加水還是繼續煮。糖的份量可用依自己的喜好以及水果的酸度自行調整。 |
| 5. | 最後加入檸檬汁拌勻。裝入玻璃容器，蓋緊瓶蓋後將瓶子倒過來直到果醬冷卻後再倒回來。儲藏在冰箱裡，可保存到10天。 |
PROCEDURE
| 1. | Rinse, drain and hull the strawberries. Cut them into slices or dices. |
| 2. | Mix the strawberries with sugar in a bowl. Cover and store in the fridge overnight. |
| 3. | Disinfect the glass jar and lid in boiling water for 5 minutes. Transfer the jar and lid onto a rack and let them cool down. |
| 4. | Add the strawberries with sugar in a deep pan and bring the mixture to a boil. Turn the heat to medium-low and continue to cook until the jam reach desired thickness - stir consistently. If you are not sure the the jam is thick enough, turn the heat off and place a dab of jam in the fridge to test. Then you can decide to add more water or continue to cook. Adjust the sugar as desired. |
| 5. | Mix in the lemon juice. Transfer the jam into the glass jar. Seal with the lid and turn the jar upside down until the jam cools down. Store the jam in the fridge for up to 10 days. |
最後更新 (Last Update): 06/13/2018
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