Cherry Jam

Rinse the fresh cherries and squeeze out the lemon juice and set aside. I forgot to take a picture of lemons (*^__^*). Friends who are afraid of acidity can also give up lemons, it’s okay.

Remove the cherry stems and air-dry them

Take a chopstick and poke it from the top of the cherry to the end of the cherry, so that the cherry will fall out

Sprinkle white sugar on the cherries, make sure each cherry is covered with sugar, and marinate carefully. It is best to marinate in the refrigerator for 12 hours

These are pickled cherries. A lot of cherry juice will come out of them and they will be sticky. It’s good

Put all the pickled cherries into the casserole (cannot be an iron pot). If you feel that the cherry juice is a little low, you can add some water. I added it, and it just covered the small cherries.

After boiling, add large pieces of rock sugar. This will make the sauce sweeter and brighter

Afterwards, there will be a lot of white foam in the pot. This is the astringent juice that needs to be skimmed off, otherwise it will affect the taste

Always pay attention to the dynamics of the cherry juice after it boils. Once it gradually thickens, stir it with tools to prevent it from sticking to the pan. When the cherry juice is thickened, add lemon juice and stir evenly. Let it simmer for a while until there is no excess water

After cooling, put it in a container and put it in the refrigerator, where it can be stored for a long time. The sour and sweet cherry jam tastes great. It’s my niece’s birthday, and I’m going to make her a cherry-flavored cake. It can also be used to make sandwiches or ice cream. It’s a good choice

Overview

Tags

Ingredients

Steps