Cherry Sauce

Cherry Sauce

1. 800g of pitted cherries. The pit is squeezed out by hand, because the cherry has a high ripeness, squeezing the pit is easier than digging the pit. In addition, the squeezed pulp is easier to leached juice.

2. Add 200 grams of white sugar, cover with plastic wrap and put in the refrigerator until the cherries are soaked in juice.

3. Pour the soaked cherries with the soup and water into the pot. Here is a reminder, never use Corning pot to cook jam! Because the temperature of the bottom of the pot is too high, it is easy to paste the bottom.

4. After the pot is boiled, there is a lot of foam on the surface, use a small spoon to gently skim it, don't bear it. Use a spatula to keep pushing against the bottom of the pot.

5. In the process of skimming the froth, I ignored the stirring. As soon as I felt the shovel stirred a bit astringent, I immediately changed the pot decisively. Sure enough, there are spots on the bottom of the pot (the paste is not so strong when pouring the jam, because the temperature at the bottom of the pot is slow, which increases the degree of paste 😝😝), so you must not use Corning pot to cook jam.

6. It saves much effort if you change into a stainless steel pot. Add 100 grams of white sugar and push the shovel in a gentle circle.

7. When you see the jam is sticky, squeeze in half a lemon.

8. Because there is less sugar, you have to cook until the pulp is very, very viscous before turning off the heat. Put it into a bottle that has been boiled for five minutes before being boiled and dried while it is hot, and then close the lid tightly.

9. Sweet and sour, the color is bright red and attractive.