Cherry jam
By VicentaLakin
Cherry is very rich in iron and tops all kinds of fruits. Our cherries here are cheap this season, a few dollars a pound, more. The old farmers of peaches are afraid of rotting, they pick up early after the rain, big cherries are cheap, and I have bought some purple and red cherries, made jams, sealed their own jams, which can be eaten for a long time, hot bottles, dry bottles, cold jams sealed in bottles, and finished as soon as possible. Cherry jam is simple, plus a little sugar, 500 grams of cherries and more than 100 grams of sugar
- sweetening
- cook
- several hours
- simple
Steps for Cherry jam
1
Purple and red cherries, rinsing with a little salt for 15 minutes, washing clean and controlled water
2
Cherry goes to the core, boils as soon as possible, and the cherries will oxidize and change color, with appropriate sugar, preferably in stainless steel pots
3
Cherry boils with sugar, doesn't need water for a while
4
The cherries are boiled without a pot of fire
5
And then the little fire turns into a thicker color
6
The well-made jams, sealed in their own jams, can be eaten for a long time, the bottles are hot, dry, the cold jams are sealed in the bottles, and they are eaten as soon as possible。