Home made strawberry jam technique

Strawberry jam has rich aroma and beautiful color, so it is often used as sour seasoning in cooking. Its production is also very simple, the family can be self-made food, is introduced as follows.

Technological process: raw material selection, → cleaning, → heating, concentration, → canning, → sealing, → sterilization, → cooling, → finished product.

2. Key points of operation

1. Selection of raw materials. Choose fresh, mildew-free, pest-free, ripe strawberries, about medium well (peel red accounts for more than 70% of the pericarp area), hard tissue, resistant to cooking. It is better to have red or crimson pericarp and varieties with more pectin, more acid and rich aroma, and the requirement of fruit size is not strict.

2. Cleaning. Pour strawberries into running water, soak 3-5min, pack a small amount in baskets with holes, wash them in a flowing sink, twist the stalks one by one, and remove sepals.

3. Heating and concentration. (1) Formula: strawberry 100kg, citric acid 200g, sorbic acid 75g, granulated sugar 115kg, 75% sugar solution before use. (2) concentration method: pour strawberries into a sandwich pot and add a part of the sugar solution (half of the formula) to fully mix the pulp and sugar, heat and concentrate, stir properly in the heating process, and fully soften. Add the remaining sugar solution, citric acid and sorbic acid, continue to heat and concentrate to 66.5% of the soluble solids, 67% of the soluble solids, out of the pot.

4. Canning. Put the jam into a sterilized jar while it is hot, and each pot of jam is required to be filled with 20min. There should be a top gap, and the distance between the contents and the lid is between 6.4 and 9.6.

5. Seal. When sealing, the temperature should be above 85 ℃ to isolate strawberries from contact with the outside world and prevent secondary pollution.

6. Sterilization. Tinplate cans with net mass 343kg are heated in 70 ℃ water to boil and sterilize 15min at 100℃. Glass cans should be sterilized with continuous steam heating sterilizer; tinplate cans with net mass 454g are heated to water boil at 70 ℃ and sterilized at 100℃. 20min can be sterilized.

7. Cooling. Immediately after sterilization, the temperature in the tank should be cooled to 38-40 ℃.

8. Finished product inspection. The quality requires that the color is purplish red or reddish brown, glossy, uniform; sweet and sour taste, no charred taste and other peculiar smell, sticky sauce body, can retain part of the fruit; the total sugar content is not less than 57%, and the soluble solid content is 65% (refractometer).