Eva Wu, G8 吴佳瑞

If you have a lot of fresh strawberries that you can’t eat in time for various reasons, why not make strawberry jam? I have tried making it before, and it tasted delicious.

Here’s how I do it:

First, prepare the ingredients: 500 grams of strawberries; 100 grams of rock sugar; 25 grams of white wine; 25 grams of lemon juice; and a pinch of salt.

Next, clean the strawberries and remove any excess moisture. Then, mix all the ingredients together.

Crush the strawberries by hand and stir the mixture thoroughly. After that, seal the mixture and let it marinate for 24 hours.

The following day, pour the marinated strawberries into a pot. While cooking, it’s important to constantly remove the foam that forms on the surface. When the pectin begins to boil, turn off the heat and let the jam cool.

Finally, seal the jam in a clean container and refrigerate it. Crushing the strawberries by hand makes the jam more delicious compared to dicing them with a knife.

You can enjoy your homemade strawberry jam by spreading it on toast for breakfast. I also like to add my strawberry jam to sparkling water to make a refreshing drink.

While making strawberry jam is fairly simple, it’s easy to make mistakes. Be sure to control the heat carefully to avoid burning or drying out the jam. Also, store it promptly in a clean, airtight glass jar in the fridge to prevent bacteria growth. Under these conditions, homemade strawberry jam can last from one to three weeks, depending on how well it’s kept.

I once read that there is a subtle connection between the foods we cook and our emotions — that the cook’s emotional state can affect the flavor. Conversely, it’s also true that food can influence our moods.

I find that preparing ingredients and cooking food I love is soothing and enjoyable. Sharing homemade food with friends and family is also great fun.

So next time you’re bored and looking for something to do, try my foolproof recipe. If it’s not strawberry season, feel free to use other fruits instead!