Wednesday, August 12, 2015

美食篇：教你如何做天然美味的草莓果酱

美食篇 | 如何做天然草莓果酱

夏天正是吃草莓的季节，但是一时贪心，草莓买多了怎么办呢？不用怕，自己动手做成草莓果酱，不但可以延长保存时间，还可以自己在家品尝无防腐剂的天然果酱，简直是一举两得！今天小编就教大家如何做草莓果酱，一起来动手享受夏天的滋味吧。

Place 1 kg of strawberries in a pot and smash them. I like to leave it a little chunky so the jam has a little texture after it’s cooked. Add 1 kg of the jam setting sugar and place on a low heat. Keep stirring until the sugar has dissolved. Turn up the heat till the mixture gets to a rolling boil. Let it boil for 4 minutes. To check if it’s ready, place a small dollop of jam on a saucer. Drag your finger through it, and if it wrinkles, it’s ready. Skim off the foam on top and pour into sterilized jars. 今天小编教大家如何制作草莓果酱。

1. 洗草莓。

一旦选好要用的草莓，就把它们放入滤锅，然后用冷水浸泡，用手搅动一下草莓，确保草莓完全洗干净。

Place 1 kg of strawberries in a pot and smash them. I like to leave it a little chunky so the jam has a little texture after it’s cooked. Add 1 kg of the jam setting sugar and place on a low heat. Keep stirring until the sugar has dissolved. Turn up the heat till the mixture gets to a rolling boil. Let it boil for 4 minutes. To check if it’s ready, place a small dollop of jam on a saucer. Drag your finger through it, and if it wrinkles, it’s ready. Skim off the foam on top and pour into sterilized jars. 今天小编教大家如何制作草莓果酱。

 

2. 把草莓叶柄摘掉然后压碎。

用一把刀或者勺子把草莓叶柄切掉或者挖掉。等到所有的草莓都清理干净了，就倒入一个大盆中，用一个大的木勺把草莓狠狠的压碎，这样草莓就会变成块状的浆。挤压草莓的时候，会释放出一些草莓天然包含的果胶。如果不想花费很大力气，你也可以把草莓切成块。

Place 1 kg of strawberries in a pot and smash them. I like to leave it a little chunky so the jam has a little texture after it’s cooked. Add 1 kg of the jam setting sugar and place on a low heat. Keep stirring until the sugar has dissolved. Turn up the heat till the mixture gets to a rolling boil. Let it boil for 4 minutes. To check if it’s ready, place a small dollop of jam on a saucer. Drag your finger through it, and if it wrinkles, it’s ready. Skim off the foam on top and pour into sterilized jars. 今天小编教大家如何制作草莓果酱。

3. 把糖与干果胶混合。

果胶可以使果酱变得浓稠，是水果中的天然物，大多数商店里买的果胶都是从苹果里萃取出来的。把糖和果胶混合在一起。把压碎的草莓放到一个煮锅里，然后把果胶和糖混合物加进去。如果你不想用果胶，你可以在做的时候多加糖。这样果酱可能会比平常的更稀。

Place 1 kg of strawberries in a pot and smash them. I like to leave it a little chunky so the jam has a little texture after it’s cooked. Add 1 kg of the jam setting sugar and place on a low heat. Keep stirring until the sugar has dissolved. Turn up the heat till the mixture gets to a rolling boil. Let it boil for 4 minutes. To check if it’s ready, place a small dollop of jam on a saucer. Drag your finger through it, and if it wrinkles, it’s ready. Skim off the foam on top and pour into sterilized jars. 今天小编教大家如何制作草莓果酱。

4. 中火沸腾草莓混合物。

把炉子调到中火，搅拌草莓和果胶混合物，要不停地搅拌，这样就不会沸出来。当草莓混合物沸腾的时候，就继续放糖，然后继续搅拌。让混合物持续沸腾一分钟。等到沸腾一分钟之后，就把锅从炉子上拿下，去除表面的泡沫。然后冷却至室温。如果到了室温之后，果酱很粘稠，那就大功告成了。

Place 1 kg of strawberries in a pot and smash them. I like to leave it a little chunky so the jam has a little texture after it’s cooked. Add 1 kg of the jam setting sugar and place on a low heat. Keep stirring until the sugar has dissolved. Turn up the heat till the mixture gets to a rolling boil. Let it boil for 4 minutes. To check if it’s ready, place a small dollop of jam on a saucer. Drag your finger through it, and if it wrinkles, it’s ready. Skim off the foam on top and pour into sterilized jars. 今天小编教大家如何制作草莓果酱。

5. 装罐

小编建议大家选择密封性能好的玻璃罐，在使用前一定要用热水彻底消毒。在果酱冷却之后，将果酱倒入玻璃罐，并注意密封。由于是纯天然的果酱，还是要在短时间之内尽快吃完哦！

The post 美食篇：教你如何做天然美味的草莓果酱 appeared first on Tummyfriend | Video Reviews for Food & Restaurants Shanghai 上海美食视频评论.



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