The temptation of burgundy---cherry jam
Overview
I've recently become obsessed with making jam. The burgundy color made by cherries is really charming. This time I didn’t add white sugar, I used the Landrace linden honey I just received. The taste is very good.
Tags
Ingredients
Steps
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There are several varieties of cherries sent from my hometown in Shandong, but I only know Crystal and Dahongpao.
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Wash the cherries, remove the stems, and poke the bottom of the cherries with the big head of a chopstick. The pits will naturally squeeze out from the other end. This method is quick and convenient to remove the pits.
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Use a food processor to beat it a little, don't beat it too much, a slightly grainy texture is better.
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Add half the lemon juice to the cherry juice and pour it into the saucepan. Bring to a boil over high heat, turn to medium heat and stir-fry, stirring constantly to avoid burning the pot. Fry until the cherry water dries up and becomes thick, add honey, and then bottle it while hot.
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The color and taste are good. Eating more cherries is good for us women. Haha
