酸酸甜甜的手工草莓果酱，配白面包，配梳打饼都很棒。我的盈盈也喜欢淋一些在巧克力雪糕上面，好吃。 Ingredient Strawberry 草莓 790g Vanilla infused fine sugar 香草细砂糖 400g Lemon juice 柠檬汁 20g Lemon zest 柠檬果皮 5g Vanilla bean 香草荚 1pce Method Clean strawberries by wiping them with a damp cloth to remove dirt, after removed the stem. Please all ingredients to pot, lightly pressed the berries should you wish the jam to contain chunky strawberry or you may blend them first prior to cooking for smoother jam. Bring to boil. Lower the heat to simmer, please stir consistently to avoid burning at the bottom of pot. Check consistency by submerging a spatula into jam, then draw a line over the area covered by jam. The consistency is just right if the line stays. You are not advised to eye-ball the consistency because jam tend to thickened when cool down to room temperature. Once the jam is ready, fill jam into sterilized jars. Store jam in refrigerator once it has completely cooled down. For preparing strawberry jam using Thermomix, please click HERE .