草莓果醬

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發表者:陳曉芬
來源:布布優格社團討論連結

北海道別海鮮奶優格 佐 自製草莓果醬
這款鮮奶做的優格 細緻 綿密 乳酸風味有淡淡養樂多香氣 吃過 回不去 回不去了😅

✅手工草莓果醬熬煮分享 如何煮出粒粒分明的果醬 ~

材料:1000g新鮮3號草莓(洗淨瀝乾去蒂頭)
200g細砂糖 50g新鮮檸檬汁

作法:準備不沾炒鍋 所有材料 全下鍋
大火熬煮(這時會大量出水 和冒出大量細泡 )
大約25~30分鐘後轉中火過程都不要攪拌哦
中火約10分鐘後 開始把表面的細泡撈出
然後用鍋鏟把草莓內部剩餘水份壓出(水份如果沒有壓出果醬很容易發霉哦)
小火繼續煮到濃稠狀(這時輕輕攪拌就好)
小火大約煮10分鐘 判斷濃稠度後關火 完成
過程中只有小火時輕拌而已哦
所以草莓不會變成泥哦

粒粒分明的果醬口感更升級👍
✅此配方 適用 藍莓 草莓 鳳梨 果醬哦

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布布優格: 草莓果醬
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