[Finger-sucking Cherry Jam]: A different sweet enjoyment

Overview

The raw materials for homemade jam generally include fruit, sugar, and lemon juice. Sometimes some honey or syrup is added to increase the consistency. But today’s jam recipe is a little different. In addition to the most common ingredients, it also adds cinnamon, ginger and rum. In fact, when I make my own jam, I always add some rum and salt, firstly to enhance the flavor, and secondly to sterilize it. Ginger and cinnamon are also commonly used when making snacks. But putting them in jam was a first. The recipe for jam comes from Yuentien, a fellow cook in the kitchen. The original author wrote: The moment the jam was bottled, I licked the spatula most of the night until I felt inferior. It was this sentence that caught my eyes and I immediately had the urge to try it! The fruit used in the original recipe is figs, but in this season, there are no fresh figs available. Therefore, I chose cherries instead and made a few changes to the original recipe. I must say, this jam is really the best jam I have ever made! ! The taste is very rich, and the flavors of ginger and cinnamon are very suitable for this season. Here, I would like to express my strong thanks to the original author!

Tags

• dessert
• children
• breakfast
• jam
• spring recipes
• cherry
• flake brown sugar
• honey
• lemon
• rum
• cinnamon powder
• ginger
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients for making jam;

   

2. 2 First rub the surface of the lemon with salt, then rinse it, dry it, and then use a lemon zest knife to scrape off the skin and squeeze the pulp for later use;

   

3. 3 Wash the cherries, cut them in half, remove the seeds and set aside. In addition, don’t throw away the seeds of the cherries;

   

4. 4 Take a spice box for making soup and put the core of the cherries into it (if you don’t have one, you can wrap the core with a piece of gauze and tie it tightly);

   

5. 5 Put all the ingredients together in a container (including the spice box with seeds, and peel and grind the ginger into a puree), mix well;

   

6. 6 Cover with plastic wrap and let it sit overnight (the original recipe says to let it rest for half an hour to 1 hour, but I let it rest all night);

   

7. 7 The next morning, you can see that a lot of juice has been released from the cherries;

   

8. 8 Take half of the cherry pulp, add a little juice, and use a crusher to crush it;

   

9. 9 Put the spice box containing the cherry core into the pot and cook together with the pulp. Bring to a boil over medium-high heat and then turn to low heat, stirring constantly;

   

10. 10 Simmer until the liquid in the pot is thick and the jam hangs on the spatula, and the traces will not disappear after being scratched with your finger;

    

11. 11 Turn off the heat and put the jam into a clean container prepared in advance (the container must be sterilized in advance to ensure it is oil-free and water-free), and it will be about 8 to 9 minutes full;

    

12. 12 Seal the container, invert it until it is completely cool, and then store it in the refrigerator;

    

13. 13 Each time you consume it, use a clean, oil-free and water-free utensil to take an appropriate amount.