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Recipe

Strawberry and blueberry jam

300g blueberries
120g sugar
half a lemon

Wash and drain the blueberries and pour them into the pot. The method of making blueberry jam is different from that of strawberry jam. There is no need to pickle them in advance, nor do you need to cut or crush them.
Squeeze half a lemon.

Add sugar in two batches. Pour half of the sugar in first.

Turn on low heat. Stir with a wooden spoon. The sugar will slowly melt and the juice from the blueberries will come out. Turn to medium-high heat and continue stirring. When the first batch of sugar is completely melted, pour in the remaining sugar.
When the sugar is completely melted, pour in the squeezed lemon juice.

During the cooking process, foam will appear.
Use a fine mesh spoon to skim off the foam. 7 minutes have passed.
Turn off the heat. Put it into a sterilized glass bottle while it is still hot and cover it with a cap.
Put it in the refrigerator.

500g strawberries
50g caster sugar
50g white sugar
half a lemon

Remove the stems of the strawberries with a knife, wash them, drain them, and cut them into small pieces.

Add fine sugar and mix well to make the sugar evenly adhere to the strawberries. Cover with plastic wrap and refrigerate for more than 3 hours.

After refrigeration, the water in the strawberries will seep out, and you can proceed to the next step.

Put all the strawberries and the seeped water into the pot, stir-fry over high heat, and add the prepared lemon juice after 4 minutes. Keep stirring until the strawberries are soft, then slowly simmer over medium heat.

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