Do you need to add milk when making strawberry jam? Creative ways to make strawberry jam

Do I need to add milk to make strawberry jam? People who have made their own strawberry jam may deny this question and think that milk is not necessary. But in fact, strawberry jam has also changed a lot now, and many new elements have been added to enrich the taste of strawberry jam. After getting used to eating traditional strawberry jam, are you willing to try some innovative ways to make strawberry jam?

1. How to make strawberry jam (strawberry + milk)

1. Pour the milk into a pot and heat over high heat. Scoop a spoonful of strawberry jam and add it to the milk to mash the strawberry milk (strawberry jam) as much as possible.

2. Heat slowly over low heat and stir to dissolve the strawberry jam as much as possible. Then you will see some strawberry jam particles under the milk. How to make strawberry milk (strawberry jam)

3, and then you are done.

2. How to make strawberry jam (strawberry + brown sugar)

1. Soak the strawberries in light salt water for half an hour, clean off the dust on the surface, and cut off the stems with a knife.

2. Put all the processed strawberries into the electric pressure cooker and add the juice of half a lemon.

3. Select low pressure - 6 minutes - start.

4. After the electric pressure cooker starts to steam, open the lid, add coarse sugar and brown sugar, and press the auxiliary cooking button to cook until all the sugar is melted.

5. Pour into an acid-resistant and deep pot (such as a stainless steel pot), bring to a boil over medium heat and skim off the foam.

6. Continue to cook over medium heat until the jam becomes thick and somewhat transparent, then turn off the heat (about ten minutes). Put it into a sealed bottle that has been sterilized in advance, cover it tightly with the lid and turn it upside down. After the jam cools to room temperature, turn it over and store it in the refrigerator.

3. How to make strawberry jam (mint + kiwi + strawberry)

1. Wash the strawberries, dry them and chop them. Peel and chop the kiwi fruit. Crush the mint leaves and set aside.

2. Add half a bowl of water to rock sugar and slowly heat until it melts. Then add the fruit pulp and bring to a boil over low heat. Add chopped mint and cook until it becomes a sticky paste.

3. After the jam has cooled, it can be bottled and refrigerated.