Cherry Jam

Cherry Jam

1. Wash and cut the cherries, remove the pits. (You can also use chopsticks to poke the pit)

2. Put the cherries and sugar in a container in the order of one layer of cherries and one layer of sugar and marinate for 2 hours.

3. Marinate until the sugar melts and the juice separates out.

4. Pour the cherries and juice into the pot.

5. Simmer on medium heat for about 20 minutes, and cook until the pulp becomes soft.

6. Add the lemon juice and stir well, reduce the heat and continue to simmer.

7. Cook until the soup gradually thickens, then add maltose, stir well and continue to simmer.

8. Turn off the heat when the soup is almost dry. Put the boiled jam into the bottle while it is hot, put the bottle upside down for a while, let cool and refrigerate.

Tips:

The jam jar must be blanched with boiling water in advance to control the moisture. It is not necessary to boil the jam until the soup is completely dried. The pectin precipitated in the cherries will make the jam thick after being refrigerated.