Homemade delicious cherry sauce

Homemade delicious cherry sauce

Introduction:

"A good jam is made of natural ingredients. The acidity, aroma and color are all from the food itself, and the gum is also from the natural pectin. A large number of additives, such as citric acid, essence, pigment and preservative, are used in the market. Citric acid is used to control the pH value of jam. Pigment helps to compensate for the long time consumption of color and aroma, while preservatives extend the shelf life. Natural jam does not add chemicals. It is made of fresh ingredients. In addition, it needs a lot of patience and care to produce a finished product with full color, aroma and flavor. Compared with the mass production of market jam by machine, natural jam consumes more manpower and care for our health, which is also the reason for the high price. So why don't you do it yourself so that children can eat safely? Now it seems that cherries are going to be on the market, and the price has dropped from dozens of yuan to more than ten yuan. I've long wanted to buy some fresh cherries to make cherry jam. The strawberry jam made last year is very delicious. Children like to have breakfast with toast. This year, I want to make some cherry sauce and mango sauce for making bread or mousse cake in the future. "

Production steps:

Step 1: wash the cherry and drain

Step 2: remove the pedicel, cut a knife on the cherry with a knife, then break it open, remove the stone and divide it into four pieces.

Step 3: sprinkle a small amount of sugar evenly to marinate the pectin in the pulp

Step 4: mix well and marinate for 1 hour.

Step 5: pour into the acid resistant pot (enamel pot, casserole, stainless steel pot are OK), add rock sugar

Step 6: squeeze in another lemon juice and simmer over low heat to keep boiling

Step 7: add 3 tbsp maltose and continue to cook;

Step 8: Boil slowly over low heat until the juice is thick enough to turn off the heat. Keep stirring while cooking.

Materials required:

Cherry: 1000g

White granulated sugar: 50g

Rock sugar: 100g

Lemon: 1

Maltose: 3 teaspoons

Note: Tips: 1) acid resistant pot has enamel pot, impermeable steel pot can be 2) according to their own needs can also add water, boiling to keep a low fire, stir while cooking, prevent paste pot 3) jam best choice glass container, before use to boil disinfection, drain water, and then 4) jam covered sealed, refrigerated, eating with a clean water and oil-free spoon Use. 5) More jam can be made and frozen for later use.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet