Chinese Food
Cherry Jam
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The most disturbing thing about new year's Eve is a box of fruit delivered by a friend I really can't finish it. Can only boil fruit sauce. Extend shelf life. This time, cherry jam is cut into large pieces. Because the feeling of eating pulp can be matched with yogurt, cooking tower, bread, pound cake, ice cream If you want to make stuffing or spread bread, you can use it after mashing with a cooking stick.
Cooking ingredients
Cooking Steps
Step1:Wash cherry and cut into 1 / 4 size. (the time has come to test patience. Of course, you can also go to the core and stir it up and boil it again. So the finished product is very thick. You can boil it without adding water.)
Step2:Add sugar, water and lemon juice.
Step3:Mix well. Boil over high heat.
Step4:Add lemon juice once after boiling. Turn to medium heat to boil again.
Step5:Remove the froth carefully.
Step6:Jam bottles need to be boiled for more than 10 minutes for sterilization (this can extend the shelf life). Cook and let dry.
Step7:When the jam is boiled to 102 ° C, add apple pectin. Continue to cook to 104 ° C. After boiling, immediately pour into bottle and turn over to cool. Refrigerate.
Cooking tips:Apple pectin is used to thicken. Please refer to my previous recipe. You can also use the pectin for the jam on sale. Because I only have 150g of pectin left. So I only add 150g. You can add more if you have more. This will make the jam thicker. But at the same time, you should remember to reduce the amount of icing sugar. There are skills in making delicious dishes.
