Homemade cherry jam
Overview
I bought this cherry jam in spring, the craziest cherry season. At that time, large cherries with a slightly inferior appearance and taste were sold for as low as ten yuan and three pounds, so I bought some and made a small amount of cherry jam.
Tags
Ingredients
Steps
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Wash the cherries and remove the stems.
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After removing the core, add sugar, mix well and marinate.
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Pour the pickled cherries and the pickled juice into a food processor and blend into a pulp.
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Pour the cherry pulp beaten in batches into the pot and bring to a boil over high heat, then turn to medium to low heat and simmer slowly.
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Cook until the soup is thick and a little solid.
