苺ジャムからベイクドチーズ #shorts

苺ジャムからベイクドチーズ #shorts

Let’s once again organize the method for making strawberry jam. First, rinse the strawberries with water, remove the stems, and pat them dry. An enamel pot is ideal. Add a generous amount of sugar and mix roughly, then let it sit for half a day. Syrup will appear—squeeze in some lemon juice. Transfer everything, including the syrup, to a pot and simmer over medium heat for 20 minutes. Remove the strawberries once, then continue simmering the syrup alone until it thickens. Eventually, return the strawberries to the pot and simmer lightly. This is homemade strawberry jam. Store it in a sterilized container—it will keep for several months in the refrigerator. And now, here comes a way to use it. Although the jam was carefully prepared to preserve the shape of the strawberries, you mash them and mix with cream cheese. Crush some salted biscuits and mix them in. Once everything is combined, transfer it into a container. Bake in the oven until it turns golden brown. Cut in half, garnish with fresh strawberries, and serve. Enjoy! This rich, nuanced flavor comes precisely from using homemade jam in the preparation. Give simmering strawberry jam a try!

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手作りの苺ジャムには市販のそれには無い滋味にあふれている。　店先に苺が出回り始めたら、一度作ってみたら良い。　以降ジャムへの愛情が生まれるハズだ。

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