Strawberry jam is a condiment that can be used on bread or toast. Strawberry jam contains a lot of fructose, sucrose, pectin and water, but also contains a certain amount of fruit acid, vitamins, protein, fat and iron, phosphorus, calcium and other nutrients that are indispensable to the human body. Strawberry jam is used in cakes and desserts. It is widely used.

Equipment options: stainless steel jacketed pot, stainless steel colloid mill.

Material selection: high-quality strawberries (good freshness, ripeness, high pectin content, delicate meat, strong fragrance), white sugar, water, etc.

Production process: select strawberries-wash, cut into pieces-heating and pre-cooking in a jacketed pot-colloidal grinding and beating-boiling in a jacketed pot (concentration)-cooling to complete.

The steps for making strawberry jam are as follows:

1. Choose strawberries: Choose strawberries with good freshness, moderate ripeness, high pectin content, dense flesh, toughness, and strong fragrance.

2. Washing and cutting treatment: Wash the strawberries, cut them, remove the core, stalk and flowers, and pre-cook after cleaning.

3. Heating and pre-cooking in the jacketed pot: First, heat the jacketed pot to about 60 degrees, put the processed pulp in the jacketed pot, add 10-20% of the weight of the pulp, and boil for 10-20 minutes. During the cooking process, the jacketed pot needs to be constantly stirred to make the upper and lower fruit pieces soften evenly. The pre-cooking process of strawberries will directly affect the degree of gelatinization of the finished product. If the pre-cooking is insufficient, there will be less pectin exuded in the strawberry pulp tissue. Even though the strawberry jam is boiled with sugar, the resulting strawberry jam is not soft, which affects the flavor and appearance. However, it should not be pre-cooked too much. If the pre-cooking is too much, the pectin in the strawberry pulp will be hydrolyzed, which will affect the gelling ability.

4. Colloid grinding and pulping: the pre-cooked strawberry chunks are beaten into pulp with colloid grinding equipment.

5. Jacketed pot boiling (concentration): Strawberry fruit juice is poured into the jacketed pot and boiled, and the sugar solution with a concentration of about 75% is added in 1 or 2 times, and the concentration is continued. The jacketed pot needs to be continuously stirred during the concentration process. . After concentrating for 30-50 minutes, the strawberry jam can be taken out of the pot and cooled when the consistency is appropriate.

The method of making strawberry jam is very simple. The finished strawberry jam needs to be put into a clean and sealed container and cooled.