Cherry Jam

Overview

When cherries are on the market, as a person who lives in a cherry producing area, I will be surrounded by all kinds of envy and jealousy every year at this season. Envy and jealousy come from my various exposures. After each exposure, some people will angrily say: cherries are not delicious~ and so on. In short, they are the kind of people who say grapes are sour when they cannot eat them,

Tags

• homemade sauce
• big cherry
• concentrated lemon juice
• maltose
• rock sugar
• fine sugar

Ingredients

Steps

1. 1 Wash the cherries

   

2. 2 Break the cherries open with your hands and remove the pits and handles;

   

3. 3 Put all the ingredients into a milk pot and heat over low heat without adding water

   

4. 4 Slowly the water will simmer out and the sugar will gradually melt. During this period, stir frequently with a shovel

   

5. 5 Cook until the soup begins to reduce and thicken, add lemon juice and continue cooking for a few minutes

   

6. 6 Cook until very thick, then turn off the heat; the thickness depends on personal preference. If you like the soup more juicy, the cooking time will be shorter;

   

7. 7 Sterilize the glass container with boiling water in advance, put the cooked jam into the bottle while it is still hot, tighten the lid, turn it upside down and let it cool. After it is completely cool, put it in the refrigerator for storage; one pound of cherries can be filled with 4 small bottles, and the bottles are very small, each holding about 100 grams;