Strawberry Jam 草莓酱

草莓营养价值丰富，被誉为是“水果皇后”，含有丰富的维生素C、维生素A、维生素E 、维生素PP、维生素B1、维生素B2、胡萝卜素、鞣酸、天冬氨酸、铜、草莓胺果胶、纤维素、叶酸、铁、钙、鞣花酸与花青素等营养物质。

主要材料

草莓500g（切块）、柠檬汁30g、糖80g    

制作方法

将草莓、柠檬汁和糖放入主锅，以10秒/速度6调和打碎，再以100度/40分钟/速度1烹煮，同时用辅助篮代替量杯盖，防止果汁喷溅。

温馨提示

1、草莓在制作果酱的过程中，会产生泡泡并溢出到主锅盖上，如果这情况发生，请将温度变降至90度，视情况调整。               

2、糖的用量和酱汁的浓稠度可据个人口味而进行调整用量和延长烹饪时间。

3、增加1个苹果（150g去皮去核切块）到500g的草莓中可以帮助苹果酱更快达到凝固点。

Main ingredients

500g strawberries (cut into pieces),

30g lemon juice,

80g sugar

Direction

Put strawberries, lemon juice and sugar in the mixing bowl, mix and smash at 10 seconds/speed 6, then cook at 100 degrees/40 minutes/speed 1, while using the auxiliary basket instead of the measuring cup lid to prevent the juice from splashing.

Tips

1. During the process of making jam, strawberries will produce bubbles and overflow onto the lid of the mixing bowl. If this happens, please reduce the temperature to 90 degrees and adjust it according to the situation.

2. The amount of sugar and the consistency of the sauce can be adjusted according to personal taste and the cooking time can be extended.

3. Adding 1 apple (150g peeled, cored and cut) to 500g strawberries can help the apple sauce reach its freezing point faster.