cherry jam
Step 1 . Rinse fresh cherries, squeeze out lemon juice and set aside. I forgot to take pictures of lemons (* ^ __^ *). Friends who are afraid of acid can also give up lemons. It doesn't matter.
Step 2 . Remove the cherry stalk and dry it with water
Step 3 . Take a chopstick and poke it from the top of the cherry to the tail of the cherry, so that the cherry will fall out
Step 4 . Sprinkle white granulated sugar on the cherries, and make sure that each cherry is stained with sugar. Marinate it carefully, preferably in the refrigerator for 12 hours
Step 5 . This is a pickled cherry. There will be a lot of cherry juice coming out, sticky, good
Step 6 . Drop all the pickled cherries into the casserole (not an iron pot). If you feel that the cherry juice is a little less, you can add some water. I added it. Just overflow the small cherries
Step 7 . After boiling, add large pieces of rock candy. It will be sweeter and the sauce will be bright
Step 8 . After that, there will be many white foam in the pot. This is the astringent juice to be skimmed out, otherwise it will affect the taste
Step 9 . After the cherry juice boils, you should always pay attention to its dynamics. After seeing it gradually thicken, you should always stir it with tools to prevent it from sticking out of the pot. When the cherry juice is thick, add lemon juice and stir it evenly. After boiling for a while, there is no excess water
Step 10 . Put it into a container and put it into the refrigerator after cooling, which can be stored for a long time. The sour and sweet taste of cherry sauce is excellent. My little niece is going to celebrate her birthday. I'm going to make her a cherry cake. You can also use it to make sandwiches or ice cream. It's a good choice
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