1. Put the cherry blossoms in a bowl and soak them in cold water
2. After washing off the surface salt particles, change the water and continue to soak. After soaking for about 3 to 4 hours, pour out the water (no salty taste is enough)
3. Put a small bowl of water in the pot, some rock sugar, boil it over medium heat, add cherry blossoms, and add a little lemon juice
4. Turn to low heat, cook for three minutes without boiling, let it cool to 60 degrees, add gelatine, let cool and put it in a jar
5. You can soak in honey water, or add sakura sauce to the tea bag in hot water (the picture shows the combination of honey water and sakura sauce)
Tips:1. It is best not to use an iron pan;
2. If you find that the jam has turned into jelly, it's okay, and it will melt in the water;
3. Although the recipe is 4 hours, but I soaked for 6 hours, so the cherry blossoms faded, and a little rose petals were added to make the jam more beautiful. You can try it!
