Aunty Young（安迪漾）: 自制草莓酱 (Homemade Strawberry Jam)

2017年8月18日星期五

自制草莓酱 (Homemade Strawberry Jam)

从金马仑度假回来，顺道带回一些新鲜草莓。

想念当时在烟屋(Smoke House)品尝的英式司康

和鲜美的草莓酱。。。。。

于是老规矩，网上参阅食谱，

自己就地取材，烹调出鲜美的草莓酱。

帮它戴上可爱的帽子，让它漂亮入镜。

自家烹调的草莓酱，

颜色艳丽诱惑，味道原汁原味。

自制草莓果酱

材料：

新鲜草莓300克

细砂糖180克

柠檬汁20克

做法：
1。草莓洗净擦干水分，1切成4小块。
2。在草莓里加入细砂糖。
3。用筷子拌匀，使糖均匀的附着在草莓上。盖上保鲜膜，放入冰箱冷藏3个小时以上。
4。冷藏过后，草莓内的水分会渗出。将草莓连同渗出的水分一起全部放入锅里，大火翻炒，
直到草莓变软，然后用中火慢慢熬干。
5。当翻炒到浓稠状态时，关火，加入柠檬汁，搅拌均匀，果酱就炒好了。
6。将果酱装入干净的容器里，密封放入冰箱保存。

温馨提点：
~ 草莓需要先切开，并用糖腌渍至水分渗出，再翻炒才能做出好果酱哦。腌渍的时间至少3小时，如果能达到24小时，效果会更好。
~ 由于草莓如果炒的时间过长，颜色会发黑，所以炒的时候尽量用广口的大锅，使水分能更快的挥发，而不用窄口的奶锅等锅具。
~ 柠檬汁有助于果胶的提取及发挥效用，所以配方内加入少许柠檬汁。
~ 装果酱的容器，事先用滚水煮过并自然晾干，能让果酱保存的更久。

Homemade Strawberry Jam

Ingredients:

300g fresh strawberries
180g caster sugar
20g lemon juice

Method:
1. Wash and drain the strawberries, then cut them into small pieces.
2. Put the strawberries into a bowl and add the caster sugar to it.
3. Mix with chopsticks until the strawberries are coated in sugar, then cover the bowl with a cling wrap and refrigerate for at least 3 hours.
4. Transfer all the strawberries including the water in the bowl to a wok and saute it over a large flame until the strawberries soften, then turn down the flame to a medium flame and continue sautéing as it dries.
5. When the jam has thickened, remove from flame and add lemon juice. Stir until even and the jam is ready.
6. Transfer the jam into a clean jar, seal and refrigerate.

TIPS：
~ To make good jam, the strawberries need to first be cut into pieces and coated in sugar to draw out the water, then refrigerated at least 3 hours (optimal would be 24 hours) before sautéing.
~ If the strawberries are sautéd for too long, the strawberries will start to blacken, hence use a wok with a wide mouth to make the evaporation process faster.
~ Lemon juice helps draw out the pectin to help in the jam making process, hence it is added to the jam.
~ Clean the jam jar by first boiling it in water and then allowing it to dry naturally to maximise the jam storage time.