An absolute must-try during cherry season—large cherry jam

Overview

For fruits such as cherries and strawberries, which are brightly colored and have a short shelf life, making them into jam is a delicacy you must not miss. Preserve them and eat them on toast or make desserts.

Tags

• dessert
• homemade ingredients
• jam
• spring equinox
• prenatal care
• cherry
• lemon
• maltose
• sugar

Ingredients

Steps

1. 1 Remove the stems from the cherries, clean them, soak them in light salt water for 10 minutes, and then rinse them twice with clean water.

   

2. 2 Take a chopstick and poke it through the end of the cherry, so that the cherry pit comes out. This kind of cherry is relatively complete, and you can also break it into two halves and remove the cherry pit.

   

3. 3 Marinate the pitted cherries with fine sugar for more than 1 hour until the cherries become watery.

   

4. 4 Pour into the pot and simmer.

   

5. 5 Cook until the jam solidifies and add a tablespoon of maltose.

   

6. 6 Finally, squeeze in the lemon juice of half a lemon, and bottle the cherry jam.