Cherry season must not be missed -- big cherry jam

Cherry season must not be missed -- big cherry jam

Introduction:

"For cherry, strawberry and other fruits with bright color and short marketing period, making them into jam is absolutely not to be missed. It's rare to keep them and eat them with toast or make desserts."

Production steps:

Step 1: remove the cherry handle, clean it, soak it in light salt water for 10 minutes, and then rinse it twice with water.

Step 2: take a chopstick and poke it in from the cherry handle, so that the cherry core comes out. The cherry is relatively complete, and can also be broken into two pieces to remove the cherry core.

Step 3: marinate the seeded cherries with fine granulated sugar for more than 1 hour until the cherries come out of water.

Step 4: pour into the pot and cook.

Step 5: boil until the jam is set. Add 1 tablespoon maltose.

Step 6: squeeze in the lemon juice of half a lemon and bottle the cherry sauce.

Materials required:

Cherry: 800g

Sugar: 300g

Maltose: 1 tablespoon

Lemon: half

Note: a little experience: * the amount of sugar can increase or decrease with your own taste. The more sugar, the longer the jam will last. *Maltose can increase the consistency of jam. *The final lemon juice adds flavor to the jam. *I didn't break the cherries, so it's a big cherry jam, which has a good taste. If you want a delicate jam, you can break the cherries and boil them again.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet