Homemade cherry jam
By VicentaLakin
CHERRY NOT ONLY LOOKS BEAUTIFUL, BUT ALSO ITS NUTRITIONAL VALUE, WHICH IS MORE THAN PEARS, APPLES, PEACHES, ALMONDS, ETC. CHERRY IS RICH IN PHEASANT, WHICH HAS BEEN RECOGNIZED AS THE STRONGEST RESISTANCE TO OXIDATION. THE DEEPER THE COLOUR OF THE CHERRY, THE GREATER THE AMOUNT OF VARNISH. SO PURPLE CHERRY IS THE MOST RESISTANT TO OXIDATION, DEEP RED IS THE SECOND, LIGHT RED IS THE SMALLEST. AT THE SAME TIME, CHERRIES CONTAIN MORE VITAMIN C (SPECIFICALLY ASSOCIATED WITH VARIETIES) AND A SMALL AMOUNT OF ORGANIC ACID, WHICH TOGETHER WITH SUGAR FORM THE SWEET TASTE OF CHERRIES. VITAMIN C AND ORGANIC ACID PROMOTE IRON ABSORPTION AND INCREASE INTESTINAL TO IRON ABSORPTION
Recipe Recommendations
- Meizao Cherry 1000g
- rock sugar 500G
- lemon juice 50g
- sweetening
- cook
- several hours
- ordinary
Steps for Homemade cherry jam
1
Put cherry in the basin and wash it with water
2
• Scavengered cherries cut open and the center core removed
3
Cut the cherry into little Ding
4
lemon wash, after cutting, 50 g
5
(b) Ply the cherry, lemon and ice cream into the glass basin and seal them with a flavoured film, which will be placed in the refrigerator for 10 to 12 hours and mixed every 3 to 4 hours
6
Jell-O bottles are washed and placed in a basin and boiling water is impregnated for 15 minutes
7
Take out the buttons and dry them up
8
Picked cherry, removed from the fridge
9
And pour it into the pot, and the medium and small fire heats it and does not mix
10
(b) Remove the juice after boiling; continue heating and mixing until the jam is condensed to only 1/2; and when the jam is dense, the fire is shut down
11
Load the jam in the bottle and put it under a tight cap, while the bottle is buttoned; 30 minutes after the button, wash the bottle and put it in a freezer at room temperature of 3-7 days。
12
Once the fermentation period is over, the bottle may be opened for consumption