Cherry Jam: Cherry pulp left on the tip of the tongue

Cherry Jam: Cherry pulp left on the tip of the tongue

Introduction:

Production steps:

Step 1: wash the cherries and soak them in water for about half an hour.

Step 2: drain the soaked cherry.

Step 3: 800g fresh cherry.

Step 4: a large basin.

Step 5: 50g sugar.

Step 6: 120 grams of yellow sugar. The yellow sugar bought is this kind of big, long and thick flake. Break it into small pieces before using it.

Step 7: concentrate 40 grams of lemon juice.

Step 8: cut the cherry in half.

Step 9: dig out the core again.

Step 10: take care of all the cherries.

Step 11: spread the sugar on the cherry surface.

Step 12: stir well with cherry.

Step 13: cover the basin with plastic wrap and refrigerate for 1-2 hours.

Step 14: prepare a clean oil-free saucepan, take out the refrigerated cherries and pour them into the saucepan.

Step 15: spread the cherry evenly with a wooden shovel.

Step 16: add brown sugar to the nonstick pan.

Step 17: concentrate lemon juice.

Step 18: clear water.

Step 19: then boil over medium heat.

Step 20: keep stirring with a wooden spatula while cooking.

Step 21: turn the heat down when the water in the pot boils.

Step 22: turn down the heat at this time, otherwise it's easy to make the jam black and overcooked.

Step 23: cook over low heat until the cherry sauce is thick.

Step 24: keep stirring all the time.

Step 25: cook until there are no obvious cherries, and the cherry jam is ready.

Step 26: cool a little, find a clean glass bottle and put it in the refrigerator.

Step 27: cherry jam.

Materials required:

Cherry: 800g

Fine granulated sugar: 50g

Yellow sugar: 120g

Lemon juice: 40g

Clear water: half a cup

Note: 1) a large pot to the end left less than half of the pot, so that you can out of the pot. Although the cherry looks shapeless, it can still eat chewy cherry meat when eating; 2) brown sugar is a kind of brown sugar with caramel flavor, and it will be more fragrant if you put the yellow sugar than if you only use granulated sugar; 3) the whole boiling process must keep stirring, otherwise it will stick to the pot, and the cherry will turn black; 4) don't use iron pot, it's better to use this kind of non stick pot, otherwise The sugar powder is high, it is easy to paste the pot, and the color is not beautiful; 5) the container is best made of glass, and the storage time will be longer. I use the pudding bottle, which is resistant to high temperature, so I can scald it with boiling water in advance, so that the preserved jam can be kept for one month in the state of cold storage.

Production difficulty: ordinary

Technology: Sauce

Production time: several hours

Taste: other