Cherry Jam

Cherry Jam

1. Cherry 1000g.

2. Put a little salt in the water, soak the cherries for 10 minutes, and then wash them.

3. Remove the stalk of the cherry, and use a square-headed chopsticks to push it out from one head, and the cherry pits will come out.

4. Remove all the cherry pits one by one.

5. Put the cherries in a saucepan, add an appropriate amount of rock sugar, a small amount of water, and simmer on a low fire after boiling.

6. The glass container is disinfected with boiling water and the water is controlled dry.

7. The cherry jam should be stirred continuously during the boiling process to avoid sticking to the pot. Cook until the jam is thick, squeeze in the lemon juice, and cook for a while.

8. Put the jam into the sterilized bottle while it is hot, place the bottle upside down after capping, and keep it in the refrigerator after it is allowed to cool.

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Tips:

1. The amount of sugar can be added or subtracted according to your own taste, but not too little. Sugar can appropriately extend the shelf life.
2. It is best to use a small container to pack it, open bottle by bottle when eating, and finish eating quickly after opening.
3. The effect of vacuum packaging can be achieved by inverting the bottle while it is hot.