Homemade Cherry Jam

Homemade Cherry Jam

1. Put the cherries in a basin and wash with water;

2. Cut the washed cherries in pairs, removing the core in the middle;

3. Cut the cherries into small cubes;

4. Wash the lemon, squeeze the juice after cutting, take 50g;

5. Put the diced cherries, lemon juice and rock sugar in a glass bowl and mix them well, seal them with plastic wrap, and put them in the refrigerator for 10 to 12 hours, and then take them out and stir once every 3 to 4 hours;

6. Wash the jam glass jars, put them in a basin, and soak them in boiling water for 15 minutes;

7. Take out the upside down and let it dry for later use;

8. Pickled cherries, take them out of the refrigerator;

9. Pour into the pot, heat on medium and low heat and stir from time to time;

10. Remove the astringent juice after boiling; continue heating and stirring until the jam is concentrated to only 1/2; turn off the heat when the jam is thick;

11. Put the jam into the bottle, close the cap tightly, and buckle while it is hot; after buckling for 30 minutes, wash the bottle body, keep it at room temperature for 3-7 days, and then put it in the refrigerator.

12. After the fermentation time is over, you can open the bottle for consumption;

Tips:

Cook slowly over medium and low heat, stirring constantly;