Homemade cherry jam

Overview

Not only are cherries beautiful and lovable in appearance, their nutritional value is also among the best among fruits. Overall, the nutritional value of cherries is higher than that of pears, apples, peaches, apricots, etc. Cherries are rich in anthocyanins, which have long been recognized as having the strongest antioxidant effect. The darker the cherry, the greater the anthocyanin content. Therefore, purple cherries have the greatest antioxidant effect, followed by dark red cherries, light red cherries again, and yellow cherries the least. At the same time, cherries also contain more vitamin C (the specific content depends on the variety) and a small amount of organic acids, which together with sugar form the sweet and sour taste of cherries. Both vitamin C and organic acids can promote iron absorption and increase the intestinal absorption rate of iron

Tags

• dessert
• children
• breakfast
• jam
• summer recipes
• children's day
• mizao cherry
• rock sugar
• lemon juice

Ingredients

Steps

1. 1 Put the cherries into a basin and add water to wash them;

   

2. 2 Cut the washed cherries in half and remove the pit in the middle;

   

3. 3 Cut the cherries into small dices;

   

4. 4 Wash the lemon, cut it in half and squeeze the juice, take 50g;

   

5. 5 Mix the diced cherries, lemon juice and rock sugar in a glass basin, 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;

   

6. 6 Wash the jam glass bottle, put it in a basin, soak in boiling water for 15 minutes to disinfect;

   

7. 7 Take it out and turn it over, dry it and set aside;

   

8. 8 Pickled cherries, take them out from the refrigerator;

   

9. 9 Pour into the pot, heat over medium-low heat and stir occasionally;

   

10. 10 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;

    

11. 11 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.

    

12. 12 After the fermentation time is over, the bottle can be opened and eaten;