cherry jam
Overview
Now is the time when cherries are on the market in large quantities, and they are cheaper than the fresh ones a few days ago. I bought 2 kilograms of them for only 20 yuan when I came back from get off work today. When I got home, I went to the refrigerator to find clean bottles. There was only an empty salad dressing bottle, and the larger glass bottle was holding rose sauce. I thought that if it weighed about a kilogram, this small bottle could hold it, so I washed half of it and sat there to remove the stems and cores little by little. When done, fill the bottle just right. There is also fresh cherry water to drink.
Tags
Ingredients
Steps
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After washing the cherries
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Remove the stem and core
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Add rock sugar and marinate for 1 hour
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Pour it into an acid-proof pot, add rock sugar and water and bring to a boil. After it boils over high heat, slowly simmer over low heat until it becomes thick. It will take about an hour and stir while cooking
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The best container for storing jam is a glass bottle. It must be scalded with hot water and dried in advance. When the temperature of the jam is not lower than 80 degrees, put the jam into the bottle, seal it, and put it in the refrigerator
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This is the cherry water that came out after 15 minutes of cooking. It tastes great
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Not bad
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Finished product pictures
