large cherry jam
The reason why we emphasize big cherries is because in April and May, we have a home-grown cherry. It is small, tender and difficult to preserve, but it is also very good for making jam and wine, so we can distinguish them.
Recipe Recommendations
- sugar 120
- rock sugar 30g
- maltose 60
- lemon one
Steps for large cherry jam
1
First, remove the stone from the large cherries, add sugar and rock sugar;(You can squeeze the lemon juice at this time. Ten minutes after I went downstairs to buy lemons and came back, the cherries were out of the water.2
Add lemon juice.3
After the high heat boils, turn to medium heat.4
After the water has dried a little, add the maltose.5
Turn down the heat and continue to cook until it is sticky. (Use a wooden spoon to stir constantly during the process, and be careful to paste the pan)large cherry jam Make Tips
1. Lemon juice has a preservative effect, so it must be added for preservation.
2. Most fruit pulp releases water, so personally, I think there is no need to add water during the cooking process; doing so actually prolongs the time and wastes gas and time.
3. If you don't have maltose, you can substitute it with white sugar. Since the sweetness of maltose is only 1/3 that of white sugar, substituting it with 20g of white sugar will suffice. Also, the reason for using rock sugar is that a friend said adding a bit makes it seem brighter, but actually, I think it's about the same, O(∩_∩)O~
4. Glass jars need to be boiled in water for a few minutes beforehand to sterilize them, and then dried.
5. When the cooked jam has cooled to about 80% heat, fill the jars, seal tightly, and invert. This helps to isolate air. Once completely cool, store in the refrigerator.