Homemade cherry syrup

Overview

The cherries are big and red early in the morning, and they are crispy and sweet. They bring a little beauty to coax them, and they cook them a little red with all their heart;

Tags

• dessert
• children
• afternoon tea
• jam
• cherry pulp
• maltose
• white sugar
• lemon juice
• water

Ingredients

Steps

1. 1 Soak the cherries in salt water for 10 minutes and wash them;

   

2. 2 Remove the stems, then cut the cherries into quarters and remove the stones;

   

3. 3 Mix the cherries and sugar in a glass bowl, seal it with plastic wrap, put it in the refrigerator for 10 to 12 hours, take it out and stir every 3 to 4 hours;

   

4. 4 Wash the jam glass bottle, put it into a basin, soak in boiling water for 15 minutes to disinfect; take it out and turn it upside down, dry it and set aside;

   

5. 5 Pickled cherries, take them out from the refrigerator;

   

6. 6 Add maltose;

   

7. 7 Pour into the pot (add 300g of water to the pot first), heat over medium-low heat and stir occasionally;

   

8. 8 After boiling, remove the astringent juice; continue to heat and stir until the jam is concentrated to only 1/2; turn off the heat when the jam becomes thick;

   

9. 9 Put the jam into a bottle, close the bottle cap tightly and invert it while it is hot; after inverting it for 30 minutes, wash the bottle body and leave it at room temperature for 3 to 7 days before placing it in the refrigerator. After the fermentation time is over, the bottle can be opened and eaten;