Streamer is easy to throw. Red cherry. Green banana.
Step1:Red cherry jam. It's sour and sweet in early summer. Because it's more difficult to make. So do more at a time. It can be saved for a long time.
Step2:To make jam, choose ordinary or smaller fruit. After washing, drain the water and remove the core. I cut it from the middle. The finished jam is bigger. If you don't like the taste, you can cut it a little bit smaller.
Step3:Add some white sugar, mix well and marinate for 4060 minutes. Wait for the cherry to marinate a part of the water before boiling. I make a small steamer which can be directly used. If the quantity is small, or it can be changed into a non stick one when it starts to condense.
Step4:Open a small fire. Cook until the cherry becomes soft. The water content increases. Because the water content of the cherry is not large, there will not be too much juice. The best way to boil jam is not to add extra water. That will affect the shelf life. If you can eat jam, you can add some water. Jam has a longer shelf life.
Step5:When the cherry becomes soft, add in the rock sugar. Stir it slowly until the rock sugar is melted. You can taste it. The sweetness is controlled by yourself. The sugar is also a natural preservative. The sweetness I made is just right. If you want to keep it longer, you need to add some rock sugar or white sugar. In principle, the sugar content should account for 20% and 30% of the pulp. It is said that it can be kept for half a year. When the jam becomes thick, keep stirring to prevent sticking.
Step6:Finally, it's changed to a non stick pot, because the small steamer is easy to paste the bottom after the jam starts to condense. Boil until the cherry is completely soft and the soup is thick. Or to the extent you like. The color of the cooked jam is very beautiful. It's pure natural purplish red. It looks delicious.
Step7:Squeeze some lemon juice before turning off the fire. The citric acid in the lemon juice is a pure natural antiseptic, which can prolong the shelf life. In addition, the lemon juice can also increase the aroma and luster.
Step8:Super beautiful colors. It can be stored for a long time in a sealed and refrigerated way. It can be used as a dessert, a popsicle or a yoghurt. The taste of ice cold large particles is excellent.
Step9:The glass container for jam should be steamed in advance for full disinfection. After cooking, dry the water. It's better to pour the jam into the pot while it's hot. Prevent the bacteria in the air from falling on the jam when it's cold. Then put the whole pot in the room temperature to let it cool down slowly. Then put it in the refrigerator for cold storage. In this way, you ca
Step10:
Step11:
Cooking tips:1. The water content of cherry is not big, so the jam is very thick. With the natural antiseptic effect of sugar and lemon juice, it can be preserved for a long time. If boiled with water, the shelf life may be affected. 2. The glass container for jam should be steamed and then dried at low temperature for full disinfection. 3. The jam should be put into the jar while it's hot and buckled to prevent the bacteria in the air from falling on the jam when it's cold. Then the whole jar should be put in the room temperature to let it cool down slowly. Then put it in the refrigerator for cold storage. There are skills in making delicious dishes.