Cherry sauce
By VicentaLakin
i bought the little cherries here, but they're very mature, but they're small, they're troublesome, and i'll boil them. 800g of cherries, 300grams of sugar, half a lemon, 400g of finished。
Recipe Recommendations
- denucleated cherries 800g
- white granulated sugar 300g
- lemon half a
- sweet and sour
- cook
- three-quarters of an hour
- simple
Steps for Cherry sauce
1
800 g to cherries. the core is squeezed out of hand because of the high maturity of the cherry, which is easier than digging. in addition, it is easier to leach juice through squeezed fruit。
2
Add 200 grams of white sugar to cover the membrane into the fridge and leach the juice from the cherry。
3
And pour the cherries with soup and water out of the water into the pot. Let me remind you that you can't cook jam with a Conning pan. It's too hot for bottoms。
4
There was a lot of foam on the surface when the pot opened, and it was left with a small spoon. Pushing with shovels and pans。
5
In the process of turning away, the mix was ignored, and when I felt the shovel was a little rusty, I changed the pot with determination. It's true that the bottom of the pot is covered (but not so good when the jam is pouring, but later the temperature of the bottom is cold, which increases the level of the paste) so there's no way to make jam from the conning pot。
6
Switching to stainless steel pots saves much more effort, adding 100 grams of white sugar, smoothing the wheel of shovels。
7
When you see jam sticky, squeeze half a lemon。
8
Because of the small amount of sugar, it's very, very sticky to boil the fruit. The water was boiled for five minutes in a controlled bottle while it was hot。
9
It's sweet, it's sweet。