cherry jam

1

Wash the cherries and soak them in water for about half an hour.

2

Drain the soaked cherries slightly.

3

800 grams of fresh cherries.

4

A large basin.

5

50 grams of fine granulated sugar.

6

120 grams of yellow sugar. The yellow sugar I bought is this kind of large, long and thick piece. Break it into small pieces before using it.

7

40 grams of concentrated lemon juice.

8

Remove the stems and cut the cherries in half first.

9

Then dig out the core inside.

10

All cherries are processed.

11

Spread fine sugar on the surface of the cherries.

12

Stir well with cherries.

13

Cover the basin with plastic wrap and place in the refrigerator for 1-2 hours.

14

Prepare a clean, oil-free, non-stick pan, remove the refrigerated cherries, and pour into the pan.

15

Use a wooden shovel to spread the cherries evenly.

16

Add yellow sugar to a non-stick pan.

17

Concentrate lemon juice.

18

Clear water.

19

Then turn on medium heat and cook.

20

Use a wooden shovel to stir while cooking.

21

Turn the water in the pot to low when it boils.

22

Be sure to turn the heat down at this time, otherwise it will be easy to boil the jam black and overcook it.

23

Slowly simmer over low heat until the cherry sauce in the pan becomes thick.

24

During or during the period, stirring constantly.

25

The cherry jam is ready until there seem to be no obvious cherries.

26

Let it cool a little, find a clean glass bottle and store it in the refrigerator.

27

Cherry jam.

1) At the end of the big pot, less than half of the pot is left, so that the pot can be served. Although cherries may not seem to take shape, you can still eat chewy cherry meat when you eat it;
2) Yellow sugar is a kind of brown sugar and has the aroma of caramel. Adding yellow sugar will be more fragrant than one made with only sugar;
3) Keep stirring during the entire boiling process, otherwise it will stick to the pan and the cherries will turn black;
4) Don't use an iron pot, it's best to use this non-stick pan, otherwise the sugar powder will easily paste the pan and the color will not be beautiful when it is made;
5) The container is better made of glass, which will last longer. I use a pudding bottle that is resistant to high temperatures, so I can blanch it with boiling water in advance, so that the preserved jam can last for a month under refrigeration.