[finger Sucking Cherry Jam]: Different Sweet Enjoyment

[finger Sucking Cherry Jam]: Different Sweet Enjoyment

1. Prepare all the ingredients for making jam;

2. Rub the surface of the lemon with salt first, then rinse it off, wipe off the water, scrape off the dander with a lemon zest knife, and squeeze the fruit juice for later use;

3. Wash the cherries, cut them in half, remove the seeds, and set aside. In addition, don’t throw away the cherries seeds;

4. Take a spice box for soup and put the cherries core in it (if not, you can wrap the core with a piece of gauze and tie it tight);

5. Put all the ingredients together in the container (including the spice box containing the seeds, and the ginger needs to be peeled and ground into puree), and mix well;

6. Cover with plastic wrap and let it stand overnight (the original prescription is to stand for half an hour to 1 hour, I stand for a whole night);

7. The next morning, you can see that a lot of juice has been deposited from the cherries;

8. Take half of the cherries pulp, add a little juice, and use a wall breaker to crush them together;

9. Put the spice box with cherries cores into the pot and cook together with the pulp. After boiling at medium to high heat, turn to low heat, stirring constantly;

10. Boil until the liquid in the pot is viscous and the jam hangs on the spatula, and the trace will not disappear after swiping it with your fingers;

11. Turn off the heat, and put the jam into a clean container prepared in advance while it is hot (the container should be disinfected in advance to ensure that it is free of oil and water), and it is about 8-9 minutes full;

12. Seal the container, buckle it upside down until it is completely cool, then put it in the refrigerator;

13. Use clean oil-free and water-free utensils to take an appropriate amount each time you eat it.

Tips:

1. When taking the lemon zest, be careful not to scrape the white part of the knife, otherwise the taste will be bitter and astringent;



2. Cherries seeds are rich in pectin and have a nutty aroma, so don't discard them;



3. Soaking in advance can make the aroma of various materials more integrated, and at the same time can make the pectin precipitate more thoroughly;



4. I smashed a part of the pulp, one is to increase the consistency of the jam, and the other is because I got a Vesmax PRO-EQS broken-wall cooking machine some time ago. It is said that this wall-breaking machine can better release the biochemical elements of the food materials, so that nutrients can be more easily absorbed;



5. The container for jam must be disinfected in advance, and the water must be wiped off to ensure that there is no oil and water during the operation;



6. Fill the bottle while it is hot and seal it, then put it upside down and let it cool. A vacuum environment can be formed in the bottle and the jam can be stored longer;



7. Store the jam in a cool and dark place after cooling. After opening, keep it in the refrigerator and use clean, oil-free and water-free utensils.