Cherry Jam
1.
Prepare the container: Put the bottle, jar (preferably heat-resistant glass container) and its lid on the steamer after SAIC, use the steam to "empty" for 5 to 8 minutes, turn off the heat
2.
When the bottle is not hot, take it out and let it dry immediately
3.
Processing cherries: Wash the cherries and soak them in light salt water for 10 minutes
4.
Remove and drain the water
5.
Use a chopstick against the stalk of the cherry (square-headed chopsticks are best, pointed-head chopsticks are not easy to use)
6.
Slowly, gently and evenly push forward, the cherry pits come out from the top (this step is the most troublesome, be patient)
7.
Lemon juice
8.
Put the cherries into the pot, add the lemon juice and mix well
9.
Add rock sugar and mix well
10.
Add appropriate amount of water, not too much, just a little bit before the cherries, simmer on medium heat
11.
Whisk to remove the foam while boiling; cook until the water boils and the rock sugar is all melted, turn off the heat
12.
Choose half of the cherries with intact fruit shape and the syrup of boiled cherries, bottle them while it is hot, tighten the cap, and let cool. It is syruped cherries.
13.
The remaining cherries and soup in the pot are pureed with a cooking machine (I use a hand-held, no ordinary cooking machine, and then pour it back into the pot)
14.
Turn on a low heat, add 2 tablespoons of maltose syrup, and simmer slowly
15.
Stir gently while cooking to prevent the bottom of the pot from getting muddy
16.
Use a clean cold plate to try the concentration: drip a ball of jam, draw a groove with your fingers, it will not gather, it is just the concentration
17.
Turn off the heat, fill the bottle while it is hot, and tighten the cap
18.
Immediately let it cool down
